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Raspberry and Polenta Cakes with Raspberry Cream

Raspberry and Polenta Cakes with Raspberry Cream

Makes 12

125g butter, softened to room temperature
220g (1 cup) caster sugar
2 eggs, beaten
150g (1 cup) plain flour
220g (1/3 cup) polenta
1 1/2 teaspoons baking powder
250ml (1 cup) light sour cream
1/2 cup frozen raspberries, thawed

Raspberry Cream:
250ml (1 cup) pure cream
2 tablespoons icing sugar
1/2 cup frozen raspberries, thawed

1. Preheat the oven to 180°C (fan-forced). Lightly grease a 12-hole, 125ml (1/2-cup) capacity muffin tray.
2. Place the butter and sugar in a bowl and use electric beaters to beat until well combined. Add the eggs and beat for a further minute. Fold through the flour, polenta and baking powder until combined, then fold through the sour cream. Spoon the mixture into the muffin tray holes and sprinkle the raspberries over the tops. Bake in the preheated oven for 20 minutes or until golden. Allow to cool.
3. To make the raspberry cream, whip the cream and icing sugar until soft peaks form. Carefully stir through the raspberries. Serve with the polenta cakes.

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