These little treats are perfect for packed school lunches, afternoon tea snacks or picnics in the park. Mine disappeared way too quickly off the kitchen bench, which means the kids thought they tasted pretty darn good and I reckon the flavors of orange and polenta seem to complemented each other surprisingly well.
Ingredients 250 grams unsalted butter
1 cup caster sugar
1 cup plain flour
1/2 cup uncooked polenta
2 teaspoon baking powder
Zest and juice of 2 oranges
Ingredients for Orange and Polenta Cakes
Orange Syrup Glaze 100 ml fresh orange juice
1/3 cup caster sugar
Cream together the unsalted butter and the caster sugar.
Add the eggs one at a time. Mixing well in between each egg.
Add the eggs one at a time
Add the plain flour, uncooked polenta and baking powder. Mix together well.
Add the zest and fresh orange juice.
Spoon mixture into pattie pans or into a well greased muffin tray.
Spoon the mixture into muffin trays
Bake in a moderate oven for 45 minutes or until the cakes are a lovely golden color on top.
While they are baking you can prepare your Orange Syrup Glaze: Mix the caster sugar and the fresh orange juice together in a saucepan. Simmer for 5 minutes until the caster sugar dissolves completely, then allow the syrup to cool.
Remove the cakes from the oven, allow them to cool a little and then spoon the fresh orange syrup glaze on top of each one.
Allow the orange syrup glaze to soak in well, before serving with cream or yogurt. Enjoy.