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Fig polenta mini cake
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5 from 5 votes

Fig polenta mini cake

Extremely moist and floral Fig polenta mini cakes that are naturally gluten-free
Prep Time30 mins
Baking Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 6
Calories: 298kcal
Author: Kata


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


  • 3 Figs half in each mini cake


  • 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)


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