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5 from 12 votes
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Orange Polenta Petits Fours

*I like to end up with 1/2 cup fresh-squeezed orange juice so if your orange is not juicy enough, you'll need to use an additional one.
Author Catherine Katz

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/2 cup sugar
  • 2 cage-free eggs
  • 1/2 cup stoneground polenta
  • 1/2 cup almond meal
  • 1 tsp baking powder
  • juice and zest of one large orange about 1/2 cup*
  • 1/2 tsp orange blossom water see below

Instructions

  1. Preheat oven to 350 and line 2 mini cupcake pans with mini silicone cupcake holders.
  2. Place the olive oil, sugar and eggs in a bowl of an electric mixer and beat until creamy.
  3. Add the polenta, almond meal and baking powder and mix again briefly.
  4. Add the orange juice, orange zest and orange blossom water and mix again thoroughly--The batter will be very "liquid-y" and that's the way it should be!
  5. Pour the batter into a batter dispenser and stir again with a spoon to make sure the polenta stayed thoroughly mixed in the transfer.
  6. Pour the batter into each little cupcake holder by pulling the release handle, making sure to fill it only half way.
  7. Bake in preheated oven for 15 minutes and let cool completely before unmolding.