Mini lemon polenta tea loaves with thyme

Before you think there is a mistake in this recipe, the combination of olive oil, lemon, almonds, polenta and fresh thyme is indeed correct and absolutely delicious. The light, fluffy texture will definitely impress your guests!

You can also try my Lemon, thyme & poppy seed cupcake recipe (here.) 

Mini lemon polenta tea loaves with thyme

Makes 6 mini loaves or 1 large tea loaf

180 ml (¾ k) cake flour

180 ml (¾ k) uncooked polenta (yellow mielie meal)

180 ml (65 g) ground almonds

180 ml (¾ k) 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

15 ml (1 tbsp) finely grated lemon rind

225 ml olive oil

Icing

180 ml full cream smooth cottage cheese

90 ml (6 tbsp) icing sugar, sieved

a few drops of lemon juice, 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) or a 1,5 litre bread tin with baking paper and lightly greased with 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, lemon rind and 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 mini loaf tins and bake for 20-25 minutes. If using a large bread tin bake for 35-40 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. Add a few drops of lemon juice until it reaches your preferred consistency.

7. Spread icing onto the cakes, and sprinkle with lemon rind and extra fresh herbs. Enjoy as a dessert or tea-time treat.

Images by Adel Ferreira.