Name: Mealie meal orange syrup cakes
Prep time: 20 min
Total time: 20 min
Yield: makes: 8-10 cakes serving
Cuisine: Bake
Ingredients: 250 g butter cubed at room temperature; 125 ml sugar; 4 eggs; lemon zested; orange zest only; 250 ml flour cake; 250 ml maize meal or polenta; 10 ml Baking powder; 2,5 ml salt; 2 blood oranges thinly sliced; 125 ml sugar; 60 ml lemon juice; 60 ml orange juice; to serve to serve; whipped cream, ice cream or double-cream yoghurt

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Ingredients (15)

CAKES

250 g	butter — cubed at room temperature
125 ml	sugar
4	eggs
	lemon — zested
	orange — zest only
250 ml	flour — cake
250 ml	maize meal — or polenta
10 ml	Baking powder
2,5 ml	salt
2	blood oranges — thinly sliced

SYRUP

125 ml	sugar
60 ml	lemon juice
60 ml	orange juice
	to serve — to serve
	whipped cream, ice cream or double-cream yoghurt

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Method:

Preheat the oven to 180°C. Grease 8-10 hollows of a large muffin tin or 8-10 ramekins with non-stick spray or butter.

1. Cakes: In a large mixing bowl, beat the butter cubes and sugar with an electric beater until light and creamy.

2. Add the eggs one by one, beating well after each addition. Add the lemon and orange zest, cake flour, mealie meal or polenta, baking powder and salt. Beat until the ingredients are just combined.

3. Put an orange slice in the bottom of each muffin hollow or ramekin, and fill two thirds of the way with cake batter.

4. Bake for 15 minutes. Turn down the oven temperature to 160°C and bake for another 10-15 minutes or until a skewer inserted into the middle comes out clean.

5. Let the cakes cool for 5 minutes, then transfer to a plate.

6. Syrup: While the cakes are in the oven, heat all the syrup ingredients in a saucepan over low heat. Stir continuously until the sugar has dis-solved. Then simmer without stirring for 5 minutes.

7. To serve: As soon as the cakes come out of the oven, pour the syrup over. Serve hot or at room temperature with whipped cream, ice cream or double-cream yoghurt.