Amaretto apricots and orange polenta cakes

Back in November 2009 (yes I know!! It’s a long time ago!) I filled a jar with dried apricots and amaretto liqueur. I wanted the apricots to soak in the liqueur for a little while whilst I thought of what to make with them. As it happens, they have been soaking until now, sitting in my kitchen patiently waiting for their turn to be used in a Maisie Fantaisie cake! I tasted an apricot the other day and, oh my, they are delicious! I have often seen Amaretto mixed with oranges (particularly in cocktails!) and thought I’d use this flavour combination for my cakes. Orange and polenta cake is a popular recipe and adding the amaretto infused apricots will make the flavour extra special. People often use ground almonds when mixing orange and polenta, but I thought it would clash with the texture of the polenta (I also have a nut allergy and wanted to be able to eat the cakes myself afterwards!!). I also used a gluten free rice based flour instead of a wheat flour as I thought the texture of the polenta would work better with the rice flour than the wheat. I decided to use the little flan cases for the shape but you could use cupcake liners or mini loaf tins. I would suggest soaking the apricots for at least a week before using them (or even 9 months!). Try serving with a little creme fraiche, delicious!

‘AMARETTO APRICOTS & ORANGE POLENTA CAKES’
(moist polenta and orange zest flans with whole amaretto infused apricots and an orange-amaretto syrup)

Makes 10 cakes

Amaretto apricots & orange polenta cake recipe
200g butter
200g golden caster sugar
4 eggs
150g doves farm gluten free flour
100g course polenta
1 tsp baking powder
1 teaspoon vanilla extract
3 tbsp Amaretto
Zest of 1 orange
Approx 20 amaretto infused dried apricots

Orange and Amaretto glaze
Juice from 1 orange, strained
1 tablespoon Amaretto
1 tsp golden caster sugar

DIRECTIONS:
1. Preheat the oven to 175 degrees celsius (160 for fan ovens).
2. Line the bottom of 10 mini flan tins and grease the sides well.
3. Cream the butter and sugar together in a mixing bowl.
4. Add the eggs one at a time, beating after each edition.
5. Sift in the flour and baking powder then add the polenta and mix until thoroughly combined.
6. Add the vanilla extract, orange zest and Amaretto.
7. Evenly distribute the mixture between the 10 flan tins.
8. Carefully slice all the dried apricots in half.
9. Place 4 slices of apricot on top of the cake mixture.
10. Place in the middle shelf of the oven and bake for 20 mins until golden brown.
11. To make the glaze, juice the orange and strain to remove any bits. Mix together with 1 table spoon of Amaretto and the caster sugar.
12. Place the mixture into a pan and set onto the hob on a high heat. Bring to the boil and simmer for 5 minutes.
13. Pour 2-3 teaspoons of the glaze over the cakes.
14. Allow to cool..

‘AMARETTO APRICOTS & ORANGE POLENTA CAKES’

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