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.
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
75g (1/2 cup) spelt flour
2 tsp baking powder
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.
- 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.