4 Jun 2015 Bake Sweet
Preheat the oven to 150°C (130C fan / Gas Mark 2). Grease a 36 hole silicone or non-stick mini muffin mould(s).
Beat the butter and sugar in an electric mixer for a couple of minutes until creamy. Beat in the eggs before mixing in the polenta, ground almonds, passion fruit, lemon zest and juice, baking powder and vanilla extract.
Divide the mixture evenly between the mini muffin holes and then bake for 30-35 minutes until golden and cooked through. Once cool enough to handle, carefully pop them out of the mould and leave to completely cool on a wire rack.
For the icing, mix the sugar and lemon juice in a bowl until smooth. Arrange the cakes on a large serving platter or cake stand. Spoon a little icing over each one, sprinkle with some pine nuts and dried or fresh edible flowers and serve.
Photo © Carol Dunne
225g butter, at room temperature, plus extra for greasing
225g caster sugar
3 eggs, lightly beaten
100g ground almonds
pulp and seeds of 3 passionfruit
finely grated zest of 2 lemons
juice of 1 lemon
1 tsp baking powder
1 tsp vanilla extract
225g icing sugar, sieved
3 tbsp lemon juice
50g toasted pine nuts
3 tbsp dried rose petals or 36 fresh edible flowers, to garnish