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Nici Wickes: Little polenta & raspberry cakes
Saturday Morning with Jack Tame
English - October 14, 2022 21:15 - 7 minutes - 6.76 MB - ★★★★★ - 1 ratingNews Society & Culture Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
As well as a savoury ingredient, polenta is a truly wonderful baking ingredient - it’s cornmeal so is GF and has so much texture.
Serve these little beauties with whipped cream.
GF syrup
½ cup icing sugar
Juice of 3 lemons (use zest in cakes)
Cakes
175g butter, softened
175g caster sugar
2 large eggs
80g fine instant polenta
½ cup freeze-dried raspberries + extra for topping
175g ground almonds
¾ tsp baking powder
Zest of 2 lemons
Preheat oven to 150 C. Grease a 12-hole muffin tin and line each hole with a small square of baking paper.
Make syrup by simmering sugar and lemon juice together for 3-5 minutes. Set aside to cool.
Using a standing beater, cream butter and sugar until light and fluffy. Add the eggs one at a time beating between each. Fold in the polenta, raspberries, ground almonds, baking powder, lemon zest and juice.
Spoon batter into prepared tin and bake for 15-18 minutes or until a skewer comes out clean and cake has begun to pull away from sides.
Once cooked, prick the top of each cake with a few small holes. Spoon over cooled syrup so that it soaks in. Leave cakes to settle for 5-7 minutes before removing and serving with whipped cream and a dusting of crushed freeze-dried raspberries.
Tip:
Feel free to use this recipe to make one large cake using a lined 20cm spring form tin and cook for 50-60 minutes or until a skewer comes out clean.
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