Little orange polenta cakes

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How to make Little orange polenta cakes

  • Yield : 12
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

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 1 Preheat oven to 180C/160C fan-forced. Grease a 12-hole (1/3-cup-capacity) muffin pan.
  • Step 2 Place 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 3 Peel 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 4 Drizzle tops with extra maple syrup. Set aside to cool. Serve cakes warm or cold.

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