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Mini lemon polenta cakes with herbs

Dec 18, 2018 | Baking, Desserts, sweet treats & baking

Avocado oil is one of my favourite oils to cook and even bake with. It is a good source of healthy fats and has a high smoke-point, which means that even when it is heated, the health structure of the oil remains intact.

Westfalia Fruit has four flavours in the avocado oil range: Plain, Garlic, Lemon and Butter – great to use in any recipe where oil is needed. I often use the lemon-flavoured avocado oil as it adds a citrusy aroma and taste to anything from salads and roasted or steamed veggies to chicken and fish. It is especially good when baking, like in these light and fluffy mini tea loaves.

In this recipe, the polenta and nuts adds an interesting texture and the lovely zestiness from the lemon-flavoured avocado oil is perfect with the hint of fresh herbs.


Mini lemon polenta cakes with herbs

Recipe from Westfalia Fruit
Makes 6 mini loaves


180 ml cake flour

180 ml uncooked polenta

180 ml (65 g) ground almonds

180 ml 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 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 each) 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.

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