Lemon polenta cakes
Everyone has a favourite cafe treat. In the lead up to Easter, I can't resist a hot cross bun with my latte - especially the ones with hidden melty chocolate chips inside.
More restrained types, like my big sister Bec, prefer a moderate indulgence.
She has been asking me for a while to have a go at copy-catting her favourite gluten free lemon polenta cakes from Sydney bakery Manna from Heaven.
I found a recipe for them on Wholesome Cook, and with some tweaks, I think I have come pretty close to achieving the lovely lemony-coconut flavour of the originals.
Here is my take on these yummy little cafe classics.
Enjoy them guilt-free ahead of the chocolate onslaught coming in a couple of weeks!!
Lemon Polenta Cakes
160g butter, softened
150g caster sugar
1 teaspoon vanilla extract
80g instant polenta (must be instant)
70g almond meal
50g desiccated coconut
1/4 cup lemon juice
Zest of 1 lemon
2 tablespoons rice flour
1 teaspoon baking powder
1 cup icing sugar
2 tablespoons lemon juice
Preheat oven to 160C.
Grease a 24-hole mini-muffin tin with non-stick baking spray.
Cream butter, sugar and vanilla together in bowl of electric mixer until light and fluffy.
Add eggs and beat until just combined.
Add the remaining ingredients and stir until just combined.
Spoon into prepared tin, filling almost to the top, and bake for 20 mins or until golden on top.
Cool for five minutes in tin before turning out onto a wire rack to cool completely.
For icing, place icing sugar in a bowl and gradually add lemon juice, stirring until you have a thick and glossy icing. Top the cakes with it by dropping a small dollop on top of each with a teaspoon and letting it spread out on its own. If you try to spread it with a knife, it will gather crumbs and won't be smooth and even.
These bite-sized morsels will last up to a week in an airtight container.