Citrus polenta cakes

With the perfect balance between tart and sweet, these sun coloured citrus polenta cakes by recipes+ are as dainty as they are delicious. They're gluten-free too, so share them widely.

  • 20 mins preparation
  • 25 mins cooking
  • Makes 12
  • Print


Citrus polenta cakes
  • 160 gram butter, at room temperature
  • 2/3 cup caster sugar
  • 3 eggs, at room temperature
  • 1/2 cup instant polenta (cornmeal)
  • 1 cup almond meal (ground almonds)
  • 2/3 cup desiccated coconut
  • 1/3 cup plain flour
  • 2 teaspoon baking powder
  • 3 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated orange zest
  • 2 tablespoon lemon juice, plus 5 teaspoons extra
  • 2 teaspoon freshly squeezed orange juice
  • 2 teaspoon vanilla essence
  • 1 1/4 cup pure icing sugar


Citrus polenta cakes
  • 1
    Preheat oven to 160°C (140°C fan-forced). Line a 12-hole (1/3-cup) muffin tray with paper cases.
  • 2
    Using an electric mixer, beat butter and sugar in a large bowl until light and creamy. Add eggs, one by one, beating lightly after each addition. Fold in polenta, almond meal, coconut, flour, baking powder, zest, juice and essence until combined. Spoon mixture into prepared holes; level surface.
  • 3
    Bake for 20-25 minutes or until a skewer inserted at centre comes out clean. Stand in tray for 5 minutes. Turn out onto a wire rack to cool.
  • 4
    Combine sifted icing sugar and extra juice in a glass bowl. Spoon lemon icing over cakes, letting it drizzle down sides. Serve.

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