Preparation time is 25minutes
Cook time is 25minutes
Total time is 50minutes
Serve is for 12 people
Difficulty level: 3 out of 4
7 Ingredients
Number of servings
12
- 2teaspoons baking powder
- 160grams unsalted butter, softened
- 3/4 cup polenta
- 2teaspoons grated lime rind for cake and 2 tsp for lime syrup 1/3 cup lime juice for cakes and 1/3 cup fo
- 3 free range eggs
- 3/4 cup caster sugar for cake (and 2/3 cup for lime syrup)
- 1 1/2 cup almond meal
Nutrition per serving
1280kJ / 304Cal
1280 Kilojoules or 304 Calories
15% of daily energy intake*
Protein
6.1grams
Fat
20.8grams
Carbs
23.0grams
Sugars
14.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Pre-heat oven to 180°C. Grease a 12 hole, 1/3 cup capacity muffin pan.
Step 2 of 4
Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each egg. Sift polenta and baking powder over butter mixture. Add almond meal, lime rind and juice. Stir to combine.
Step 3 of 4
Spoon mixture into prepared holes. Smooth tops. Bake for 25 minutes or until a skewer inserted in the center of one cake comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack on a baking tray.
Step 4 of 4
Meanwhile, make lime syrup. Combine sugar, lime rind, lime juice and 2 tablespoons of cold water in a saucepan over low heat. cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil, without stirring for 2-3 minutes or until slightly thickened. Remove from heat. pour syrup over cakes. Set aside to cool completely.
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