Gluten Free Almond Polenta Mini Cakes with a delicious Rhubarb glaze

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 😉 .

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The glaze!

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 cake!

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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.

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I hope you enjoyed this post and I would be immensely happy if you gave these cakes a try.

Love Nina

Already tried this recipe? Awesome! Tag us @twosisterslivinglife and share your results with us.

You may be interested in our Healthy no Guilt Banana Bread.

Rhubarb Glazed Polenta Almond Mini Cakes – Gluten Free

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These are the perfect Sunday afternoon sweet treats for you and your family. They are easy to make and the rhubarb glaze fits perfectly to the yellow compact mini cakes.

Cake batter

• 150 g butter (room temperature )
• 150 g coconut sugar
• 4 large eggs (beaten)
• 1/2 tsp almond extract
• 1 Lemon (finely grated zest and juice)
• 200 g ground almonds
• 200 g instant polenta (or corn flour)
• pinch salt
• 2 tsp baking powder
• 1 tsp tumeric (ground)

Rhubarb syrup

• 100 g rhubarb (pink , cut into pieces)
• 50 g white sugar
• 50 ml water
• 1 cup icing sugar

1. Preheat the oven to 160 C° or 320F°

   Prepare a muffin tin with butter and flour the forms

   in a medium bowl cream on medium high speed the butter and the coconut sugar until its a light pale cream, about 5-8 minute 

   add one egg after the other and mix for another 7 minutes

   Add zest and juice of one lemon, salt and the almond extract mix until corporate

   Add the ground almonds, polenta and baking powder  and mix until corporate. 

   Fill the dough into the prepared muffin forms. Fill the forms about 2/3.

   Put the the tin into the oven and bake for about 30 minutes or until tooth pick comes out clean.

   When the mini cakes are ready let them cool for about 10 minutes and afterwards transfer them onto a cooling rack.

   Drizzle the top of your mini cakes with some rhubarb syrup when they are still hot. Top is the smaller side

   level the bottom of your mini cakes with a cake knife if necessary. 

   
   
   

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Rhubarb glaze

1. Put all ingredients without the powdered sugar into a pan and let everything cook on medium heat for about 10 minutes or until the rhubarb is thoroughly cooked

   Everything should be pink

   Strain everything through 

   Save to tablespoons for the glaze

   Drizzle the top of the hot cakes with the syrup

   Mix one tablespoon of rhubarb syrup and half a cup of sifted powdered sugar together. Mix well. Gradually add Powdered sugar until the glaze is as thick as a cake batter.

   Pour the glaze over your cooled mini cakes