Mango, raspberry, polenta and hazelnut cakes

Recipe from: 2/1/2005 12:00:00 AM
Mango, polenta and raspberry cupcakes

Ingredients 15
Servings 8
Time overnight soaking and about 10 minutes

Ingredients

  • 200
    g
    dried mango, chopped
  • 60
    ml
    orange liqueur
  • 200
    g
    polenta
  • 200
    g
    self-raising flour
  • 5
    ml
    baking powder
  • 250
    g
    castor sugar
  • 250
    g
    fresh ricotta
  • 100
    g
    butter, melted
  • 160
    ml
    tepid water
  • 125
    ml
    hazelnuts, chopped
  • 24
    raspberries
  • 8
    raspberries, to decorate
  • GLAZE
  • 125
    ml
    icing sugar
  • 30
    ml
    orange juice
 

Method

20 to 30 minutes
 
Soak the dried mango overnight in the orange liqueur.
Preheat the oven to 180 °C.
Combine the polenta, flour, baking powder, castor sugar, ricotta, melted butter and water in a food processor and process for about one minute or until smooth.
Add mango and nuts, and mix gently.
Spoon the mixture into greased muffin tins and press in the raspberries with your thumb.
Bake for 20 to 30 minutes or until cooked.
Remove from the muffin tins and leave to cool on a wire rack.
GLAZE:
Mix together the icing sugar and orange juice.
Drizzle glaze over the cooled cakes.
Decorate each one with a raspberry and a dusting of icing sugar.
 

Read more on: starch  |  bake
 

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