Mango, raspberry, polenta and hazelnut cakes

Fairlady
8 servings Prep: 10 mins, Cooking: 25 mins
Rate this recipe
Starch

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

200.00 g mango — dried, chopped
60.00 ml orange liqueur
200.00 g maize meal — polenta
200.00 g flour — self-raising
5.00 ml Baking powder
250.00 g castor sugar
250.00 g ricotta cheese
100.00 g butter — melted
160.00 ml water — tepid
125.00 ml hazelnuts — chopped
24.00 raspberries
8.00 raspberries — to decorate
Glaze
125.00 ml icing sugar
30.00 ml orange juice
Tap for ingredients
Tap for ingredients

Method:

Soak the dried mango overnight in the orange liqueur.
Preheat the oven to 180 &degC.
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.



New recipes on Food24

Next Post

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.