Zesty polenta fairy cakes

Name: Zesty polenta fairy cakes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 225.00 g ricotta cheese; 440.00 ml water; 250.00 g castor sugar; 225.00 g maize meal polenta; 2.00 ml lemon zest only; 2.00 ml vanilla extract

8 servings Prep: 20 mins, Cooking: 45 mins

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Starch

By Food24 November 03 2009

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Ingredients (6)

225.00 g	ricotta cheese
440.00 ml	water
250.00 g	castor sugar
225.00 g	maize meal — polenta
2.00 ml	lemon — zest only
2.00 ml	vanilla — extract

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Method:

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.