Lemon Lime Polenta Cakes

NfNut free
ThThermomix
VeVegetarian
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Lemon Lime Polenta Cakes
Makes 12

These moist little citrus cakes are a lovely balance of sweet and tart. If you don’t have any spelt flour on hand, you can use regular plain flour instead.

Ingredients

170g (1 cup) polenta (see Tips)
165g (3/4 cup) raw sugar
2 lemons, zested and 1 tbsp juice
1 lime, zested and 1 tbsp juice (see Tips)
200g butter, cubed
1 tsp natural vanilla extract
4 eggs
75g (1/2 cup) spelt flour
2 tsp baking powder

Method

1. Preheat oven to 180°C (160°C fan). Line a 12-hole standard muffin tray with paper cases and set aside.
2. Place polenta, sugar and citrus zests into a food processor or high-powered blender, and process until milled to a fine consistency (Thermomix: 30 sec/speed 9).
3. Add butter, vanilla, lemon juice and lime juice, and process until combined (Thermomix: 10 sec/speed 5).
4. Add eggs, flour and baking powder, and process until just combined (Thermomix: 10 sec/speed 4). Scrape down sides with a spatula, folding through any uncombined mixture.
5. Divide mixture between paper cases. Bake for 20-25 minutes or until a skewer inserted into the centre of each cake comes out clean. Allow to cool in tin for 5–10 minutes, then transfer onto a wire rack to cool completely before serving.

 

 

Tips

  • This recipe uses regular coarse polenta. Don’t use the quick-cooking variety.
  • If your lime doesn’t produce 1 tablespoon of juice, use extra lemon juice to make up the difference. You need a total of 2 tablespoons of citrus juice for these polenta cakes.