Makes 6 mini loaves
Whip up these light and fluffy mini tea cakes— they’re sure to impress. Westfalia Avocado Oil is your ideal baking partner and the lemon-flavoured oil lends a lovely zesty taste. The polenta and nuts adds to the interesting texture and the hint of fresh herbs is perfect with the lemon flavour.
180 ml (¾ cup) cake flour
180 ml (¾ cup) uncooked polenta
180 ml (65 g) ground almonds
180 ml (¾ cup) sugar
7,5 ml (½ tbsp) baking powder
45 ml (3 tbsp) fresh thyme leaves or 25 ml (5 tsp) chopped fresh rosemary (see tips)
7,5 ml (½ tbsp) vanilla essence
4 large eggs, beaten
225 ml Westfalia Lemon Flavoured Avocado Oil
180 ml (¾ cup) full cream smooth cottage cheese
90 ml (6 tbsp) icing sugar, sieved
a few extra drops Westfalia Lemon Flavoured Avocado Oil or to taste
finely grated lemon rind and extra fresh thyme or rosemary to garnish
1. Preheat the oven to 180 °C. Line 6 mini loaf tins (about 250 ml capacity) and grease with a few drops of avocado oil.
2. Mix the dry ingredients and herbs together in a large mixing bowl and make a well in the centre.
3. Whisk the vanilla, eggs and avocado oil together. Beat liquid into dry ingredients with an electric beater just until a smooth batter forms — take care not to overmix.
4. Divide batter evenly between the prepared loaf tins and bake for 20-25 minutes or until a skewer comes out clean.
5. Allow to cool for a few minutes before turning it out onto a cooling rack. Allow to cool completely.
6. Icing: Meanwhile, prepare the icing. Whisk the cottage cheese and icing sugar together to form a smooth mixture. Stir in the avocado oil.
7. Spread icing onto the cakes, sprinkle with lemon rind and extra fresh herbs. Enjoy as a dessert or tea-time treat.
1. Choose between thyme or rosemary for the batter and for the best end result and flavour, use the same herbs in the icing.
2. If preferred, a plain vanilla cake can be prepared in the same way. Substitute Westfalia Lemon Flavoured Avocado Oil with Plain Avocado Oil and leave out the herbs. Add a pinch of vanilla powder with the vanilla essence for a stronger vanilla flavour. Vanilla can also be added to the icing.
3. Prepare the batter as a large cake. Prepare as above and spoon into a lined and greased 20 cm cake tin. Bake for 30-35 minutes or until a skewer comes out clean. Finish with the icing as above.
4. Leave out the icing and garnish the cakes with a dusting of icing sugar and a sprinkle of finely grated lemon rind.