Thursday, February 28, 2019
Polenta citrus cakes are always very versatile. Extra virgin olive oil instead of butter, these cakes are incredibly light and moist.
The ingredient of Little Orange Polenta Cakes
- 1 cup self raising flour
- 1 2 cup polenta
- 1 3 cup extra virgin olive oil see notes
- 1 3 cup of maple syrup as well as supplements serve
- 1 tablespoon finely grated orange zest
- 1 3 cup orange juice
- 2 eggs
- 80g packet pistachio kernels
- 2 small oranges
The Instruction of little orange polenta cakes
- preheat the oven to 180 u00b0 c 160 fan forced grease a 12 hole 1 3 cup capacity muffin pan
- put the flour polenta oil maple syrup orange zest orange juice eggs and pistachios in a food processor process until the pistachios are finely chopped and mixture is well combined divide the mixture evenly between the holes in the prepared pan
- peel and thinly slice the oranges into rings you will need 12 slices in total place 1 orange slice on top of each cake bake in the oven for 18 to 20 minutes or until golden and just firm to the touch rest for 2 minutes transfer to a rack covered with parchment paper
- mesh tops with extra maple syrup set aside to cool serve the cakes hot or cold
Nutritions of Little Orange Polenta Cakes
calories: 206 974 caloriescalories: 10 8 grams fat
calories: 1 6 grams saturated fat
calories: 22 7 grams carbohydrates
calories: n a
calories: n a
calories: 4 3 grams protein
calories: 31 milligrams cholesterol
calories: 94 milligrams sodium
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calories: nutritioninformation