Small joys: Mandarin and polenta cakes. Photo: Marcel Aucar
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Ingredients
200g butter, at room temperature
200g brown sugar
3 large eggs
1 tsp vanilla essence
200g ground almonds
100g coarse polenta
2 mandarins, zested
1 tsp baking powder
250ml mandarin juice
1 vanilla pod, split and scraped
125g castor sugar
Method
Preheat the oven to 160C. Grease six dariole moulds, line the bottom and sides with baking paper and grease again (or use a muffin tin lined with eight patty pans).
Beat the butter and sugar in a large bowl until light and creamy. Beat in the eggs, one by one, then stir in the vanilla essence.
In a small bowl, combine the ground almonds, polenta, mandarin zest and baking powder, then stir into the cake mix.
Pour the mixture into the prepared tins and bake for 20 minutes, until the surface is light brown and the cake is coming away slightly from the sides of the tin.
Remove from the oven, leave to cool for 10 minutes then, handling them carefully, turn out of the mould onto a plate.
For the syrup, put remaining ingredients in a saucepan and simmer over a low–medium heat until reduced and thickened slightly; it should take about 10 minutes. Set aside to cool.
Prick the cakes all over with a skewer and brush generously with the syrup.
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