Lemon Polenta Cakes

Ingredients

For the cakes:

• 200g unsalted butter, softened

• 1 cup (220g) caster sugar

• 4 large eggs

• 90g polenta

• 2 tsp baking powder

• 250g almond meal

• 2 tbsp milk

• Finely grated zest and juice of 1 lemon

For the syrup:

• ½ cup caster sugar

• Finely grated zest and juice of 1 lemon

• 2 tbsp water

Instructions

1. Preheat oven to 180°C (fan-forced). 

2. In a large bowl, beat the butter and sugar until pale and fluffy.

3. Add eggs one at a time, beating well after each addition to fully incorporate.

4. In a separate bowl, combine the polenta and baking powder. Add to the butter mixture and stir gently.

5. Add almond meal, milk, lemon zest and juice. Stir until just combined.

6. Spoon the mixture into muffin paper cases (ideally set in a muffin tin). Bake for 20 minutes or until golden and a skewer comes out clean.

7. Combine sugar, lemon zest and juice, and water in a small saucepan. Heat gently until sugar dissolves, then increase to high and boil for 3–4 minutes.

8. Brush the warm cakes with hot syrup. Allow to cool slightly before serving.