A beautiful afternoon tea or dessert.
Pre-heat oven to 180°c. Grease a 12 hole, 1/3 cup capacity muffin pan.
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.
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.
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 analysis per serving (12 servings)
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.
More Macro recipes can be found on the Woolworths Guide to Goodness website.
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