Little Lemon, Almond and Polenta Cup Cakes

I have a very large collection of cooking magazines.
When I was first diagnosed with celiac disease, I thought my baking days were over. Then I decided to read my magazines with new eyes. I soon identified an enormous number of recipes that were gluten-free, without even trying to be. They were, just because they were. There were even recipes for cakes and desserts!
These little cakes are light, moist and delicious. The glaze goes a little crunchy initially, which is a wonderful contrast - then - if you don't eat them all straight away, it softens - and is still delicious.

CUP CAKES
200g unsalted butter
1 cup (220g) caster sugar
4 eggs

90g polenta

2 tsp baking powder

250g almond meal

2 tbsp milk
finely grated zest and juice of one lemon
SYRUP
1/2 cup (110g) caster sugar

grated zest and juice of one lemon

Pre-heat oven to 180c
Line a twelve hole, 1/2 cup (125ml) capacity muffin pan with cup cake papers.
Beat butter and sugar with an electric mixer until pale.
Add eggs one at a time, beating well after each addition.

Combine polenta and baking powder, add to egg mixture and stir to combine.

Add almond meal. milk, zest and juice,stir until well combined.

Spoon the mixture into the prepared cases and bake about 20 minutes until light golden.

Cool slightly.

To make the syrup, combine sugar, zest and juice in a small pan with 2 tbsp water. Stir over low heat until the sugar is dissolved. Then increase heat to high and bring to the boil. Boil for 3 - 4 minutes then remove from the heat.

Remove the cakes from the pan, to a wire rack.

Brush with lemon syrup and set aside to cool completely.

Store in an airtight tin.

This recipe is by Bill Granger and was in Delicious.magazine June 2006