Little Orange Polenta Cakes

Polenta citrus cakes are ever so versatile. With extra virgin olive oil in place of butter these individual cakes are incredibly light and moist.

The ingredient of Little Orange Polenta Cakes

• 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 tbsp finely grated orange rind
• 1 3 cup orange juice
• 2 eggs
• 80g packet pistachio kernels
• 2 small oranges

The Instruction of little orange polenta cakes

• preheat oven to 180c 160c fan forced grease a 12 hole 1 3 cup capacity muffin pan
• 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
• peel and thinly slice oranges into rounds youu2019ll 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
• drizzle tops with extra maple syrup set aside to cool serve cakes warm or cold

Nutritions of Little Orange Polenta Cakes

fatContent: 206 974 calories
saturatedFatContent: 10 8 grams fat
carbohydrateContent: 1 6 grams saturated fat
sugarContent: 22 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 4 3 grams protein
sodiumContent: 31 milligrams cholesterol

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