A beautiful afternoon tea or dessert.


  • 160g unsalted butter, softened

  • 3/4 cup caster sugar

  • 3 free range eggs

  • 3/4 cup polenta

  • 2 teaspoons baking powder

  • 1 ½ cups almond meal

  • 2 teaspoons grated lime rind

  • 1/3 cup lime juice

  • Lime Syrup

  • 2/3 cup caster sugar

  • 2 teaspoons finely grated lime rind

  • 1/3 cup lime juice


  • 1.

    Pre-heat oven to 180°c. Grease a 12 hole, 1/3 cup capacity muffin pan.

  • 2.

    Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each egg. Sift polenta and baking powder over butter mixture. Add almond meal, lime rind and juice. Stir to combine.

  • 3.

    Spoon mixture into prepared holes. Smooth tops. Bake for 25 minutes or until a skewer inserted in the centre of one cake comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack on a baking tray.

  • 4.

    Meanwhile, make lime syrup. Combine sugar, lime rind, lime juice and 2 tablespoons of cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil, without stirring for 2-3 minutes or until slightly thickened. Remove from heat. Pour syrup over cakes. Set aside to cool completely.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 293kj
  • Fat Total 16g
  • Saturated Fat 7g
  • Protein 4g
  • Carbohydrate 33g
  • Sugar 23g
  • Sodium 78mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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More Macro recipes can be found on the Woolworths Guide to Goodness website.

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