LITTLE ORANGE POLENTA CAKES

SERVINGS 12

PREPARATION TIME: 15 MINUTES

COOKING TIME: 20 MINUTES

1 cup self-raising flour

½ cup polenta

⅓ cup extra virgin olive oil (see notes)

⅓ cup maple syrup, plus extra to serve

1 tbsp finely grated orange rind (see notes)

⅓ cup orange juice

2 eggs

80g packet pistachio kernels

2 small oranges (see notes)

METHOD

1. Preheat oven to 180C/160C fanforced. Grease a 12-hole (⅓-cup-capacity) muffin pan.

2. Place flour, polenta, oil, maple syrup, orange rind, orange juice, eggs and pistachios in a food processor. Process until pistachios are finely chopped and mixture is well combined. Divide mixture evenly among holes in prepared pan.

3. Peel and thinly slice oranges into rounds (you’ll need 12 slices in total). Place 1 orange slice on top of each cake. Bake for 18 to 20 minutes or until golden and just firm to touch. Stand for 2 minutes. Transfer to a wire rack lined with baking paper. 4. Drizzle tops with extra maple syrup. Set aside to cool. Serve cakes warm or cold.

Note: We used a light flavoured extra virgin olive oil for this recipe. If possible, use navel oranges as they are seedless. Alternatively, remove any seeds from orange slices before placing on cakes.