Polenta Cakes With Galliano Syrup

A splash of sweet liqueur syrup makes these polenta cakes extra special.

The ingredient of Polenta Cakes With Galliano Syrup

• melted butter to grease
• 125g butter softened
• 215g 1 cup caster sugar
• 2 eggs
• 150g 1 cup plain flour
• 140g 3 4 cup polenta cornmeal
• 55g 1 2 cup almond meal
• 1 teaspoon baking powder
• 2 teaspoons finely grated lemon rind
• 60ml 1 4 cup fresh lemon juice
• 125g 1 2 cup sour cream
• thickened cream to serve
• 125ml 1 2 cup galliano liqueur
• 80ml 1 3 cup water
• 70g 1 3 cup caster sugar

The Instruction of polenta cakes with galliano syrup

• preheat oven to 180c brush twelve 125ml 1 2 cup capacity oval friand pans with melted butter to lightly grease
• use an electric beater to beat together the butter and sugar in a bowl until pale and creamy add the eggs 1 at a time beating well after each addition until combined stir in flour polenta almond meal baking powder lemon rind and juice and sour cream until combined spoon mixture among prepared pans
• bake in preheated oven for 20 minutes or until a skewer inserted into the centres comes out clean remove from oven and set aside for 5 minutes line a baking tray with non stick baking paper
• meanwhile to make the galliano syrup combine the liqueur water and sugar in a small saucepan over medium heat cook stirring for 1 minute or until sugar dissolves increase heat to high and bring to the boil boil for 2 minutes or until mixture thickens remove from heat
• turn cakes onto tray drizzle with hot syrup and set aside for 5 minutes serve hot or at room temperature with cream

Nutritions of Polenta Cakes With Galliano Syrup

calories: 377 381 calories
calories: 16 grams fat
calories: 9 grams saturated fat
calories: 46 grams carbohydrates
calories: 29 grams sugar
calories: n a
calories: 5 grams protein
calories: 72 milligrams cholesterol
calories: 218 17 milligrams sodium
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calories: nutritioninformation