Olive Oil Polenta Cakes with Pink Grapefruit Drizzle
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 24
- Category: Cakes
- Method: Baking
Description
Made with extra virgin olive oil, this cake has a moist texture and tastes amazing!
Ingredients
Polenta Cake
3 large eggs
160 g brown sugar
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
1½ tsp (7.5 ml) baking powder
Grapefruit Drizzle
200 g icing sugar
3–4 Tbsp (45–60 ml) grapefruit juice
50 g flaked almonds, toasted
Instructions
Polenta Cake
Preheat the oven to 150 °C and grease 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.
Grapefruit Drizzle
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.
