Mini Orange Polenta Cakes

Directions

1. In a large bowl, mix the oil, eggs, sugar, juice and zest of 2 oranges.

2. Add the maize flour, ½ cup of polenta, salt, the zest and the baking powder, then rest it for 1 hour.

3. Pre-heat the oven to 190ºC (375ºF).

4. To prepare 4 mini cocottes: cut 4 circles of grease proof paper 3 inch in diameter, place them at the bottom of each cocotte.

5. Oil the cocottes with butter and use the remaining polenta to dust the sides of the cocottes.

6. Using a ladle, fill each mini cocotte up to three quarters full with the mixture.

7. Bake until the cakes begin to detach from the sides of the cocottes.

8. After 40 to 50 minutes, pierce the middle of each cake with a knife; if it comes out dry, the cakes are cooked.

9. Wait until the cakes have cooked down to a warm temperature before turning out.

10. Prepare the icing by adding the icing sugar to the orange juice and lemon juice, then spread it over the cakes.

Photo and recipe courtesy Le Creuset.