Fig polenta mini cake
Extremely moist and floral Fig polenta mini cakes that are naturally gluten-free
- Prep time
- 30 min
- Cook time
- 42 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Eggs
- 90 g Granulated sugar
- 100 g Unsalted butter
- ½ Teaspoon Cardamon
- ½ Teaspoon Baking powder
- 85 g Polenta
- 50 g Almond flour
- Orange zest (zest of 1 orange)
- 70 g Orange juice (Freshly squeezed )
- 30 g Water
- 30 g Granulated sugar
- ½ Tablespoon Rosewater (if you have rose essence then use much less)
- 3 Figs (half in each mini cake)
Instructions
- 1
Heat oven to 180 C / 356°F
- 2
Mix together the dry ingredients; almond flour, polenta, baking powder, orange zest and cardamon
- 3
With a Electric hand mixer beat together the wet ingredients; room temperature butter and sugar until the mixture becomes creamy and pale then mix in eggs, one at a time
- 4
With the help of a Rubber spatula fold dry ingredients into wet ingredients, do not overmix
- 5
Fill Silicon mould till 1/2 then press half a fig into each. The batter should come up to 3/4 before baking
- 6
Bake for 30 min
- 7
Towards the end of the baking time make the syrup by boiling orange juice, water and sugar until it syrupy then remove from heat and mix in rosewater
- 8
Once mini cakes are baked, pour the warm syrup over particularly around the edges of the mini cake. The syrup will sink in
- 9
Once completely cool remove mini cakes from the Silicon mould (do not attempt to remove them while still warm, they are very fragile due to the lack of flour)