Name: Little orange polenta cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 150.00 gm self-raising flour; 75.00 gm polenta; 75.08 gm extra virgin olive oil (see notes); 111.38 gm maple syrup, plus extra to serve; 20.00 ml finely grated orange rind; 86.63 gm orange juice; 2 eggs; 80g packet pistachio kernels; 2 small oranges

Little orange polenta cakes

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Light and moist polenta citrus cakes made with extra virgin olive oil for a refreshing twist.

Ingredients:

150.00 gm self-raising flour
75.00 gm polenta
75.08 gm extra virgin olive oil (see notes)
111.38 gm maple syrup, plus extra to serve
20.00 ml finely grated orange rind
86.63 gm orange juice
80g packet pistachio kernels
2 small oranges

Instructions:

Preheat your oven to 180C/160C fan-forced and grease a 12-hole muffin pan (1/3-cup-capacity).
Combine flour, polenta, oil, maple syrup, orange rind, orange juice, eggs, and pistachios in a food processor. Pulse until pistachios are finely chopped and mixture is fully blended. Spoon mixture evenly into the prepared pan.
Peel and thinly slice 1 orange into 12 rounds. Top each cake with an orange slice. Bake for 18-20 minutes until golden and firm. Let cool for 2 minutes, then transfer to a wire rack lined with baking paper.
Drizzle the tops generously with more maple syrup. Allow them to cool and serve the cakes warm or cold.

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