Lemon polenta syrup cakes

Lemon polenta syrup cakes

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A drizzle of lemon syrup keeps these cakes super moist and luscious.

The ingredient of Lemon polenta syrup cakes

  1. 160g unsalted butter, softened
  2. 3/4 cup caster sugar
  3. 3 eggs
  4. 3/4 cup polenta
  5. 2 tsp gluten-free baking powder
  6. 1 1/2 cups almond meal (ground almonds)
  7. 1 tsp finely grated lemon rind
  8. 1/4 cup lemon juice
  9. 2/3 cup caster sugar
  10. 1 tsp finely grated lemon rind
  11. 1/4 cup lemon juice

The instruction how to make Lemon polenta syrup cakes

  1. Preheat oven to 180C/160C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan.
  2. Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift polenta and baking powder over butter mixture. Add almond meal, lemon rind and lemon juice. Stir to combine.
  3. Spoon mixture into prepared holes. Smooth tops. Bake for 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack over a baking tray.
  4. Meanwhile, make lemon syrup: Combine sugar, lemon rind, lemon juice and 2 tablespoons 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. Boil, without stirring, for 2 to 3 minutes or until slightly thickened. Remove from heat. Carefully pour syrup over cakes. Set aside to cool completely. Serve.

Nutritions of Lemon polenta syrup cakes

calories: 329.82 calories
calories: 20 grams fat
calories: 8 grams saturated fat
calories: 31 grams carbohydrates
calories: 26 grams sugar
calories:
calories: 5 grams protein
calories: 88 milligrams cholesterol
calories: 296 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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