Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Makes: 10–12 mini cakes
Ingredients
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2 oranges (zest + 120 ml juice)
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150 g sugar
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3 eggs
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120 ml olive oil (or melted butter)
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150 g almond meal (ground almonds)
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100 g polenta
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2 tsp baking powder
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Pinch of salt
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Optional: Greek yoghurt to serve
Method
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Prep: Preheat oven to 180°C. Grease a muffin tin (or line with paper cases).
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Mix wet ingredients: Whisk eggs and sugar until smooth. Stir in orange zest, orange juice and olive oil.
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Add dry ingredients: Fold in almond meal, polenta, baking powder and salt until combined.
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Bake: Spoon into the muffin tin and bake for 20–25 minutes, until golden and set.
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Serve: Cool slightly and enjoy as a sweet citrus treat (great with yoghurt).
Recipe source: taste.com.au



