Baking

Chilli Polenta Cakes

prep 20 mins, plus cooling cook 10 mins
Ingredients
  • 100 g (3½ oz) polenta
  • 50 g (2 oz) caster sugar
  • ½ teaspoon baking powder
  • 40 g (1½ oz) ground almonds
  • 2 tablespoons olive oil
  • 2 eggs
  • juice of 1 lime
  • 1 medium red chilli, deseeded and finely sliced
  • 2 limes
  • 100 g (3½ oz) fondant icing sugar
Directions

Place 16 mini silicone muffin cases on a baking sheet.

Put the polenta, sugar, baking powder and ground almonds in a bowl. Whisk the oil with the eggs, lime juice and half the chilli. Add to the dry ingredients. Using a large, metal spoon, stir the ingredients together and stir to make a smooth paste. Divide among the cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for about 10 minutes until pale golden around the edges. Leave in the cases to cool.

Make the icing by using a citrus zester to pare thin curls of rind from the limes. Squeeze and measure 4 teaspoons of the juice. Beat the fondant icing sugar with the lime juice to give a consistency that thinly coats the back of the spoon, adding a dash more juice if necessary. Stir the lime rind into the icing. Place a little on each cake and spread down to the edges with a palette knife. Decorate each with one slice of chilli.

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