Name: Mini polenta and raspberry cakes
Cook time: 20 min
Total time: 20 min
Ingredients: 45 gram butter, softened; 1 egg; 1 teaspoon teaspoon finely grated orange rind; 1/3 cup (55g) polenta; 1/4 cup (55g) raw caster sugar; 2 tablespoon milk; 1/2 cup (60g) ground almonds; 1/2 teaspoon baking powder; 1/3 cup (50g) frozen raspberries; 18 fresh raspberries; Glace icing; 1/4 cup (40g) frozen raspberries, thawed; 3/4 cup (120g) icing sugar; 1 teaspoon butter, softened

Ingredients

45 gram butter, softened

1 egg

1 teaspoon teaspoon finely grated orange rind

1/3 cup (55g) polenta

1/4 cup (55g) raw caster sugar

2 tablespoon milk

1/2 cup (60g) ground almonds

1/2 teaspoon baking powder

1/3 cup (50g) frozen raspberries

18 fresh raspberries

Glace icing

1/4 cup (40g) frozen raspberries, thawed

3/4 cup (120g) icing sugar

1 teaspoon butter, softened

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 18 holes of two 12-hole (1-tablespoon/ 20ml) mini muffin or bordeaux cake pans.

2.Beat butter, egg, rind, polenta and sugar in a bowl with an electric mixer until light and fluffy. Stir in milk, almonds, baking powder and frozen raspberries.

3.Divide mixture evenly between pan holes. Bake for about 20 minutes. Stand cakes in pans for 5 minutes before turning onto a wire rack.

4.GLACÉ ICING: Push raspberries through a fine sieve into a small bowl; discard seeds. Add sifted icing sugar and butter; stir to combine.

5.Spread cold cakes with icing; top with fresh raspberries. Uniced cakes suitable to freeze. Not suitable to microwave.

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