Name: Orange and almond polenta cakes
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 200 gram butter; 1 cup muscovado sugar; 3 free-range eggs; 1 cup ground almonds; 1/2 cup polenta; 2 oranges, zest and juice; 1 teaspoon baking soda; 1/4 cup slivered almonds, for topping

Ingredients

200 gram butter

1 cup muscovado sugar

3 free-range eggs

1 cup ground almonds

1/2 cup polenta

2 oranges, zest and juice

1 teaspoon baking soda

1/4 cup slivered almonds, for topping

Method

1.Preheat the oven to 170°C and grease eight holes of a standard muffin tin.

2.Cream the butter and sugar until pale, then beat in the eggs separately.

3.Stir in the remaining ingredients (except slivered almonds) and mix until well combined.

4.Pour mixture into greased muffin holes and top with the slivered almonds. Bake in the oven for 25-30 minutes or until a skewer comes out clean when inserted. Leave to cool completely before carefully removing from the tin.

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