Olive Oil Polenta Cakes With Pink Grapefruit Drizzle
Made with extra virgin olive oil, this cake has a moist texture and tastes amazing!
- Makes : 24 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
3 large eggs
⅓ C (80 ml) good quality extra virgin olive oil
2 lemons, zest and juice
1 tsp (5 ml) vanilla extract
190 g instant polenta
75 g ground almonds
½ tsp (5 ml) salt
1 ½ tsp (7.5 ml) baking powder
200 g icing sugar
50 g flaked almonds, toasted
Preheat the oven to 150 °C and oil 24 mini bundt tins.
Whisk the eggs and sugar until light and creamy.
Slowly drizzle in the olive oil, continuing to whisk until all the oil has been combined. Whisk in the lemon zest and vanilla.
In another bowl, stir together the polenta, ground almonds, baking powder and salt.
Sieve this mixture over the egg mixture in 3 batches, alternating with the lemon juice, folding it in until just combined.
Pour the mixture into the oiled cake tins and bake for 25-30 minutes, or until a skewer comes out clean. Leave to cool in the tin for about 10 minutes then turn out to cool completely on a wire rack.
Sieve the icing sugar and add the grapefruit juice slowly until you have a honey-like consistency. Drizzle over the cake, top with toasted almonds and serve.