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.

INGREDIENTS

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

Icing
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

METHOD

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.

Kitchen tips

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.