Polenta, yogurt and orange mini cakes
One of the easiest cakes to make, a classic yogurt and palenta cake is naturally gluten free and comes together very quickly. They come together in one bowl, and will be done from start to finish in 30 minutes. A great way to use some basic pantry staples and common ingredients you might have laying around to house and have a little dessert in no time.
While preparing these, I used my mini bundt cake silicone molds, but you can use any mini muffin or cake mold you have. If you are using a metal muffin tin, make sure to grease it properly before pouring the batter in. You can eat these cakes warm and at this point they will be the softest and very moist, but don't worry if you have some leftover ones. I've kept mine in the fridge for a couple of days, and even though they get drier as they cool down, you can eat them for breakfast with some yogurt - thus taking the classic polenta and yogurt dish and reinterpreting it in cake form!
10 gr vanilla sugar
1 tbsp brown sugar (*add a few more tbsp if you like sweeter cakes)
200 mL yogurt
200 gr instant polenta
1 tsp baking powder
1. In a bowl, whisk the eggs with sugar. Add the yogurt and mix well.
2. Peel the orange and cut it into small pieces. Grate some of the orange peel and add to the yogurt and egg mixture.
3. Stir in the polenta to the yogurt and egg mixture, and add the baking powder. Lastly, add the orange pieces and incorporate them into the batter gently.
4. Pour the batter into muffin or mini cake molds. Bake for 20 minutes at 180 degrees Celsius (356 degrees Farenheit).