Mini Lemon Polenta Cakes with Herbs
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 cakes
- Category: Teatime
- Method: Baking
- Cuisine: Italian
Description
Whip up these light and fluffy mini tea cakes — they’re sure to impress. Westfalia Lemon Flavoured Avocado Oil lends a lovely zesty taste.
Ingredients
Cake
¾ C (180 ml) cake flour
¾ C (180 ml) uncooked polenta
65 g (180 ml) ground almonds
¾ C (180 ml) sugar
½ Tbsp (7,5 ml) baking powder
3 Tbsp (45 ml) fresh thyme leaves or 5 tsp (25 ml) chopped fresh rosemary (see tips)
½ Tbsp (7,5 ml) vanilla essence
4 large eggs, beaten
225 ml Westfalia Lemon Flavoured Avocado Oil
Icing
¾ C (180 ml) full cream smooth cottage cheese
6 Tbsp (90 ml) icing sugar, sieved
a few extra drops Westfalia Lemon Flavoured Avocado Oil or to taste
Garnish
finely grated lemon rind and extra fresh thyme or rosemary to garnish
Instructions
Cake
Preheat the oven to 180 °C. Line 6 mini loaf tins (about 250 ml capacity) with baking paper and grease with a few drops of avocado oil.
Mix the dry ingredients and herbs together in a large mixing bowl and make a well in the centre.
Whisk the vanilla, eggs and avocado oil together. Beat liquid into dry ingredients with an electric beater just until a smooth batter forms – take care not to over mix.
Divide batter evenly between the prepared loaf tins and bake for 20-25 minutes or until a cake tester comes out clean.
Allow to cool for a few minutes before turning it out onto a cooling rack. Allow to cool completely.
Icing
Meanwhile, prepare the icing. Whisk the cottage cheese and icing sugar together to form a smooth mixture. Stir in the avocado oil.
Spread icing onto the cakes, sprinkle with lemon rind and extra fresh herbs. Enjoy as a dessert or tea-time treat.
Notes
Choose between thyme or rosemary for the batter and for the best end-result and flavour, use the same herbs on top.
If preferred, a plain vanilla cake can be prepared in the same way. Substitute Westfalia Lemon Flavoured Avocado Oil with Plain Avocado Oil and leave out the herbs. Add a pinch of vanilla powder with the vanilla essence for a stronger vanilla flavour. Vanilla can also be added to the icing.
Bake the batter as a large cake. Prepare as above and spoon into a lined and greased 20 cm cake tin. Bake for 30-35 minutes or until a skewer comes out clean. Finish with the icing as above.
Leave off the icing and decorate the cakes with a dusting of icing sugar and a sprinkle of finely grated lemon rind.