Zesty polenta fairy cakes

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 6
Servings 8
Time 20

Ingredients

  • 225
    g
    ricotta cheese
  • 440
    ml
    (1¾ cups) cold water
  • 250
    g
    castor sugar
  • 225
    g
    polenta
  • 2
    ml
    (½ tsp) lemon zest
  • 2
    ml
    (½ tsp) vanilla extract
 

Method

45
 
Preheat the oven to 160°C. Put the ricotta cheese and water in a bowl and beat to mix. Add the remaining ingredients while continuing to beat the mixture. Pour into non-stick or greased muffin pans. Bake for 45 minutes or until set. Leave to cool and remove from pans. Dust with icing sugar or top with sugared orange peel.
Cook's note: To make sugared orange peel: Heat 125ml (½ cup) water, 200g (1 cup) sugar and peel from 2 oranges in a saucepan. Simmer for 20 minutes or until the syrup thickens and the peel starts to turn translucent.
 

Read more on: starch  |  bake
 

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