Mini Lemon Polenta Cakes with Herbs
Whip up these light and fluffy mini tea cakes — they’re sure to impress. Westfalia Lemon Flavoured Avocado Oil lends a lovely zesty taste.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 25 mins
¾ C (180 ml) cake flour
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
¾ C (180 ml) full cream smooth cottage cheese
a few extra drops Westfalia Lemon Flavoured Avocado Oil or to taste
finely grated lemon rind and extra fresh thyme or rosemary to garnish
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.
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.
Choose between thyme or rosemary for the batter and for the best end-result and flavour, use the same herbs on top.
Try a Vanilla Cake Variation
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.