- 0:15 Prep
- 0:20 Cook
- 12 Servings
- Capable cooks
Polenta citrus cakes are ever so versatile. With extra virgin olive oil in place of butter these individual cakes are incredibly light and moist.
Ingredients
- 1 cup self-raising flour
- 1/2 cup polenta
- 1/3 cup extra virgin olive oil (see notes)
- 1/3 cup maple syrup, plus extra to serve
- 1 tablespoon finely grated orange rind
- 1/3 cup orange juice
- 2 eggs
- 80g packet pistachio kernels
- 2 small oranges
Method
- Step 1Preheat oven to 180C/160C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
- Step 2Place flour, polenta, oil, maple syrup, orange rind, orange juice, eggs and pistachios in a food processor. Process until pistachios are finely chopped and mixture is well combined. Divide mixture evenly among holes in prepared pan.
- Step 3Peel and thinly slice oranges into rounds (you’ll need 12 slices in total). Place 1 orange slice on top of each cake. Bake for 18 to 20 minutes or until golden and just firm to touch. Stand for 2 minutes. Transfer to a wire rack lined with baking paper.
- Step 4Drizzle tops with extra maple syrup. Set aside to cool. Serve cakes warm or cold.
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
866 kj
Energy
10.8g
Fat Total
1.6g
Saturated Fat
1.7g
Fibre
4.3g
Protein
31mg
Cholesterol
94mg
Sodium
22.7g
Carbs (total)
All nutrition values are per serve
Notes
We used a light flavoured extra virgin olive oil for this recipe. If possible, use navel oranges as they are seedless. Alternatively, remove any seeds from orange slices before placing on cakes.
Related Video
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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