Blood orange and polenta cakes
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Loading... - Ivana Lucija
- 24 Oct 2021
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Prep 15 min
Cook 25 min
Makes 10
½ tsp apple cider vinegar
120ml almond milk, plus 3 tbsp extra
1 tbsp milled flax seeds
3 blood oranges
100g plain flour
100g quick-cook polenta
140g caster sugar
1 tsp baking powder
½ tsp bicarbonate of soda
1 pinch salt
50ml rapeseed oil
Heat the oven to 180C/350F/gas 4. Line a muffin tray with muffin cases.
In a mug, combine the vinegar and 120ml almond milk. Put the flax seeds in a small bowl, add the three tablespoons of almond milk and mix.
Zest two of the oranges into a bowl. Add the flour, polenta, 100g of the caster sugar, the baking powder, bicarb and salt, and whisk. Add the rapeseed oil and mix again, then add the flax seeds and vinegary milk, and whisk to combine.
Spoon a generous tablespoon or two of the dough into each muffin case. Peel the two zested oranges and, with your sharpest knife, cut off 10 thin slices. Lay one on top of each muffin, then bake for 20 minutes, or until a skewer comes out clean.
In the meantime, make the syrup. Juice the remaining orange into a small pan (you should get around 60-80ml), add the remaining 40g caster sugar and bring to a boil. Lower the heat to a whisper and cook for two minutes, until the mix turns sticky and syrupy, then take off the heat.
While they’re still hot and in their tin, prick the cooked muffins all over with a skewer, brush or spoon the syrup over and leave to cool before eating.
