Name: Mini orange polenta cakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 cup slivered almonds; 1 medium orange, scrubbed, quartered, seeds removed; 125 gram butter, at room temperature; 1/2 cup caster sugar; 1 egg, at room temperature; 2/3 cup polenta; 1 teaspoon gluten-free baking powder; 1 1/3 cup gluten-free icing sugar; 2 teaspoon finely grated orange zest; 2 tablespoon freshly squeezed orange juice, approximately; 30 gluten-free edible sugar roses to decorate

Ingredients

1 cup slivered almonds

1 medium orange, scrubbed, quartered, seeds removed

125 gram butter, at room temperature

1/2 cup caster sugar

1 egg, at room temperature

2/3 cup polenta

1 teaspoon gluten-free baking powder

1 1/3 cup gluten-free icing sugar

2 teaspoon finely grated orange zest

2 tablespoon freshly squeezed orange juice, approximately

30 gluten-free edible sugar roses to decorate

Method

1.Preheat oven to 180°C/160°C fan-forced. Line 30 holes of 3 x 12-hole mini muffin pans with paper cases.

2.Process almonds until finely chopped; transfer to a large bowl. Process orange until pulpy. Transfer to bowl with almonds.

3.Using an electric mixer, beat butter, caster sugar and egg until thick and creamy. Fold in polenta and baking powder, then nuts and orange. Spoon mixture evenly into prepared holes. Bake for 17-20 minutes or until a skewer, inserted at centre, comes out clean. Stand for 5 minutes before turning out onto a wire rack to cool.

4.ICING: Combine icing sugar, zest and enough juice to form a thin icing in a small bowl. Drizzle icing over cakes; decorate with roses.

Makes 30 You can freeze, un-iced, for up to 2 months. Edible sugar roses are in the baking aisle. We used regular polenta, but you can use instant polenta.
Note

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Ingredients

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