These gluten free almond polenta mini cakes are the perfect easy treat for sunny spring Sundays. They are easy made and very delicious. The best thing – they are gluten-free.
I’m always game for trying new things. Especially when it comes to baking and cooking. Normally you would say that’s good since I’m a food blogger. Can’t be one without making things my way 😉
Story to my Gluten Free Almond Polenta Mini Cakes recipe
Most times my hubby is very happy with me and my cooking and baking skills but there is one recipe I’m not allowed to experiment with. It’s my mother in laws gluten free almond polenta cake recipe. Every time I make this cake for him he observes me like a hawk. Yeah, it’s not allowed to mess with his mothers holy recipe.
Therefore it is a good thing that I mess with her recipe quite a lot . My man is not always around and so there are more versions of this cake as one would ever know. Everything is more interesting when it’s not allowed 😉 .
First I would normally start with the gluten free almond polenta cakes but for this recipe I will start with the glaze or pin pointing it, the rhubarb syrup. I love rhubarb! I have already used these stalks for about 10 dishes and the season haven’t fully started yet.
For the rhubarb drizzle syrup I put the pink stalks, white sugar and the water into a small pot and let everything simmer and reduce for about 10 minutes. It may be that you have to add some more water. I don’t want everything to get burned. It’s also very important that you use white sugar. Normally I use for all my recipes coconut sugar but for the sake of beauty use white sugar, please. Otherwise your syrup will be more brown than pink.
After cooking everything thoroughly, filter everything through a mesh. We need the syrup mostly for the drizzle but please reserve 2 tablespoons for the glaze.
I use only cooled syrup for the glaze otherwise this will be a very runny business. The glaze itself is easy cheesy. Start out with one tablespoon of syrup and gradually add SIFTED icing sugar until and another spoon of syrup as needed. The glaze should be thick like a medium runny cake batter 😉
The Mini Cakes are very easy made and only need about 10 minutes of preparing.
You need to cream the sugar and the butter about 10 minutes until its a very light and fluffy pale cream. the sugar should be dissolved at this stage. Gradually add the eggs one add the time and give them a good mix. PLEASE make sure that all ingredients have room temperature .
After Adding the eggs add all the other ingredients and mix until incorporated. Don’t over beat the batter. Fill the batter 2/3 full into the buttered and floured muffin tins and bake for about 30 minutes or a toothpick comes out clean. I love to back with lower temperature! It gives your cakes the time to rise evenly. The turmeric will intensify the color of your cakes which looks very awesome with the light pink glaze.
When the cakes are ready let them cool for about 10 minutes and transfer them to a cooling rack and drizzle them with the syrup. After the cooling glaze these lovely things and sprinkle some dried strawberry crumbs on top.
I hope you enjoyed this post and I would be immensely happy if you gave these cakes a try.
Already tried this recipe? Awesome! Tag us @twosisterslivinglife and share your results with us.
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Rhubarb Glazed Polenta Almond Mini Cakes - Gluten Free