"Zest in show”

I love the texture and taste of a lemon polenta cake. It hails from Northen Italy.

I have made it in cake form a few times and its delicious with some greek yoghurt.

This time I tried some mini cakes this time.

Lemon Polenta Cakes

1 cup polenta

3/4cup (100 g) plain flour 

1/2 cup almond meal/ground almond

1 1/2 teaspoons baking powder
1/2 teaspoon salt

2 large eggs

3/4 cup (220 g) castor sugar

1/4cup (60 ml) olive oil or neutral oil such as canola or rice bran
1/2Cup (125 ml) plain yogurt or sour cream
2 tablespoons grated fresh lemon zest
2 tablespoons fresh lemon juice

Preheat oven 180c

Mix dry ingredients in one bowl. Whisk oil and eggs till light and creamy in another bowl. Add in zest lemon juice and yoghurt. 

Mix wet into dry - carefully. If too runny add a little ore flour. Should be a porridge like consistency.

Spoon into oiled large muffin tins. Bake 2-25 minutes till golden.

Lemon Syrup/Drizzle 

1/2 cup sugar 1/2 cup water and juice of a lemon

Simmered till slightly reduced and sticky. Pour over warm cakes once cooked.