Mini polenta and raspberry cakes

These delicate fruity cakes combine the citrus of orange rind with the sweetness of raspberries.

  • 20 mins cooking
  • Makes 18 Item
  • Print


Mini polenta and raspberry cakes
  • 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


Mini polenta and raspberry cakes
  • 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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