Lime, Po­lenta and Blue­berry Cakes (gf)

Dish - - BAKE FREE -

Fine po­lenta gives th­ese beau­ti­fully moist cakes their dis­tinc­tive golden colour and tex­ture. Any frozen berry will work, and you can sub­sti­tute lemon zest for the lime.

70 grams pis­ta­chio nuts ¾ cup in­stant po­lenta ⅓ cup gluten-free plain flour ½ tea­spoon bak­ing pow­der pinch salt

250 grams but­ter, very soft but not melted

1 cup caster sugar finely grated zest 2 large limes 4 large eggs, size 7

juice 1 lime 1-1½ cups frozen blue­ber­ries TO AS­SEM­BLE 1½ cups ic­ing sugar, sifted 3-4 tea­spoons lime juice

2 ta­ble­spoons pis­ta­chios, finely chopped

freeze-dried, sliced blue­ber­ries, op­tional (I used Fresh As brand)

Gen­er­ously grease 12 friand tins or small cake tins and line the bases with a cir­cle of bak­ing pa­per (my tins are 100ml ca­pac­ity each).

Pre­heat the oven to 160°C fan bake.

CAKES: Put the pis­ta­chio nuts and ¼ cup of the po­lenta in a food pro­ces­sor and blend un­til finely chopped but not to a pow­der. Tip into a bowl and com­bine with the re­main­ing po­lenta, flour, bak­ing pow­der and salt.

Beat the but­ter, sugar and lime zest to­gether un­til very light and pale. Whisk the eggs to­gether in a jug then grad­u­ally beat into the but­ter mix­ture.

Add the dry in­gre­di­ents and the lime juice and gently beat to com­bine.

Di­vide the mix­ture be­tween the tins and smooth the tops. Place 5-6 frozen blue­ber­ries on each cake, but don’t press them into the mix­ture.

Bake for about 30 min­utes un­til the tops are golden and the cakes are firm.

Leave to cool in the tins for 10 min­utes. Run a knife around the in­side of the tins to loosen then re­move and place on a cool­ing rack.

TO AS­SEM­BLE: Com­bine the ic­ing sugar and enough lime juice to make a thick pourable ic­ing, adding a lit­tle more ic­ing sugar or juice if needed to get the right con­sis­tency. Driz­zle over each cake and top with the pis­ta­chios and freeze-dried blue­ber­ries. MAKES 12

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.