Olive Oil Polenta Cake Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
12 Mini Cakes
Ingredients
1 cup all purpose flour
¼ cup polenta
¼ teaspoon salt
¼ teaspoon baking soda
¾ teaspoon baking powder
1 orange
½ cup olive oil
½ cup sugar
2 tablespoons sour cream
1 egg
1 ½ cups powdered sugar
2 tablespoons milk
Directions
Preheat the oven to 350 F.
Grease a 12-cup miniature bundt pan (or muffin pan) with cooking spray and sprinkle lightly with flour.
Whisk the flour, polenta, salt, baking soda, and baking powder in a small bowl until combined. Set aside.
Juice and zest the orange into a large bowl.
Add the olive oil, sugar, sour cream, and egg to the orange juice.
Whisk on high speed with a hand mixer for 1 minute, until pale yellow.
Mix in the dry ingredients on low speed.
Portion the batter evenly into the cups of the bundt pan.
Bake for 18 to 20 minutes, until a toothpick inserted into one of the cakes comes out clean.
Cool for 5 minutes, then remove the cakes from the pan.
Mix the powdered sugar and milk together to form a glaze.
Dip the top of each cake in the glaze and let sit 10 minutes to set. Serve and enjoy!