Fig polenta mini cake
Extremely moist and floral Fig polenta mini cakes that are naturally gluten-free
Servings: 6
Calories: 298kcal
Ingredients
For the mini cake
- 2 Eggs
- 90 g Granulated sugar
- 100 g Unsalted butter
- ½ Teaspoon Cardamon
- ½ Teaspoon Baking powder
- 85 g Polenta
- 50 g Almond flour
- Orange zest zest of 1 orange
For the syrup
- 70 g Orange juice Freshly squeezed
- 30 g Water
- 30 g Granulated sugar
- ½ Tablespoon Rosewater if you have rose essence then use much less
Fig
- 3 Figs half in each mini cake
Instructions
- Heat oven to 180 C / 356°F
- Mix together the dry ingredients; almond flour, polenta, baking powder, orange zest and cardamon
- With a Electric hand mixer beat together the wet ingredients; room temperature butter and sugar until the mixture becomes creamy and pale then mix in eggs, one at a time
- With the help of a Rubber spatula fold dry ingredients into wet ingredients, do not overmix
- Fill Silicon mould till ½ then press half a fig into each. The batter should come up to ¾ before baking
- Bake for 30 min
- Towards the end of the baking time make the syrup by boiling orange juice, water and sugar until it syrupy then remove from heat and mix in rosewater
- Once mini cakes are baked, pour the warm syrup over particularly around the edges of the mini cake. The syrup will sink in
- Once completely cool remove mini cakes from the Silicon mould (do not attempt to remove them while still warm, they are very fragile due to the lack of flour)
Nutrition
Calories: 298kcal | Carbohydrates: 30g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 59mg | Potassium: 102mg | Fiber: 2g | Sugar: 25g | Vitamin A: 555IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg