Thursday, August 30, 2012

Miniature Sun-Dried Tomato Polenta Cake

To bake or not to bake... Honestly, I wasn't very sure if I was going to bake this eighth THB bake at first. The Home Bakers is an baking event organised by my friend, Joyce from Kitchen Flavours. With a group of gorgeous ladies, we are baking all recipes from the book, "Coffee Cakes" by Lou Seibert Pappas until every recipe has been baked from this book.

I must admit that I'm not a big fan of "salty" cakes and wasn't attracted to this recipe at all. However, seeing that I have most of the ingredients in my pantry, "the might as well" thought came into my mind...

This bake is really easy! All I did was measure all ingredients, mix and bake... That's all. I would say that this is a nice and easy lunch box recipe, great for a busy mum like me.

I think my bite sized versions of cake look more like muffins than cakes. Since my first THB bakeI've been trying to bake all my THB bakes with a little retro-style. And so, I've baked these polenta cakes using a grandma-style patty tin which gives them nice dome shapes. These little cakes seems quite retro to eat especially when they are packed up in my son's lunch box with brown paper bag and a tetra-packed chocolate milk... just like what I would expect for a classic lunch box when I was a little kid.

My slightly salty tomato polenta cakes
Making the cake batter
Baking the polenta cakes
These cakes taste better when they are freshly baked.
A classic lunch box just like what I had when I was a little kid...
Being the rule of this event, only the host of the chosen bake can post the recipe in her blog post. Please visit Yvette from My Worldwide Culinary Adventure for the detailed recipe of this bake.

And, here are the notes and modifications that I made for my bake:

My ingredients list (which is 1/2 amount of the original recipe):

3-4 tsp sun dried tomato pesto
1 egg
40 ml extra virgin olive oil
1 tbsp honey
130g all purpose flour
90 ml cornmeal
1/2 tsp salt
3/4 tsp baking powder
90 ml buttermilk
grated Parmesan cheese to sprinkle

Using 1/2 of the recipe, I've baked 12 polenta muffin-sized cakes with a patty tin.

Instead of using julienned sun-dried tomato, I have replaced it with sun dried tomato pesto. I didn't use or add any hot water, dried basil, dried oregano and pistachios at all.

I've used buttermilk for my bakes and have replaced the baking soda with baking powder. To assemble, I divided my cake batter into 12 portions in the patty case. Top each portion with 1/4 tsp of pesto and about 1/2 tsp of grated Parmesan cheese.

The cakes were baked at 170°C fan forced for 10-15 min.

Happy Baking
-----

Just 2 more days to go... don't forget cook like a MasterChef for September 2012!
Anuja from Simple Baking and Baby Sumo from Eat Your Heart Out and I, Zoe from Bake for Happy Kids will be cooking and baking lots of Masterchef recipes for Cook like a Star for September 2012. Join us and be a MasterChef too at your kitchen! Simply cook or bake any recipe (from the contestants, judges or even sponsors) from any MasterChef websites or cookbooks (any countries) and blog hop with us for the whole month of September 2012.
 

36 comments:

  1. These mini cakes are actually insanely amazing my friend, they look incredible and must taste fantastic :D

    Cheers
    Choc Chip Uru

    ReplyDelete
  2. I think it's a really great thing to bake for kids :)

    ReplyDelete
  3. I've not used polenta in baking, so these mini cakes sound interesting to me!

    ReplyDelete
  4. I've not baked with polenta before, so these mini cakes look interesting to me!

    ReplyDelete
  5. mmm these look gooood. I once baked some polenta muffins with corn kernals in it..very interesting texture with some pop from the kernals =)

    ReplyDelete
  6. Appetizing mini cakes! May I have some now? :)

    ReplyDelete
  7. Yours look very cute - a bit like pizza to me.

    ReplyDelete
  8. I have not tried such cakes before, sound interesting.

    ReplyDelete
  9. Hi Zoe,
    Making these into mini ones for lunch-box is a great idea! And it is a healthy snack too! I like this bread, and it is especially good when toasted, quite addictive, wonderful with a cup of coffee for breakfast the next day! :)

    ReplyDelete
  10. Wow~~ Zoe...
    u really baked like a star~~^^
    ur mini cakes looks blings blings~~~~
    cute!!!

    ReplyDelete
  11. I like the fact that you put more sun dried tomatoes on top of the cake... it makes the cupcakes look extra special! I was also not sure if I wanted to do this, but the cake turned out pretty well. Sort of like pizza as I loaded it with cheese!

    ReplyDelete
  12. These look like such fluffy bites of joy!

    ReplyDelete
  13. looks delicious. I love that cute clip on the lunch pack

    ReplyDelete
  14. Omg! I love this type of mini cakes, my girls would love to have these in their lunch box too. Well done, Zoe.

    ReplyDelete
  15. Your lunch-box mini domes look good. I made it but didn't like the taste and texture. It was a bit disappointing for me :(.
    Cant wait till 1st :D. Really excited.

    ReplyDelete
  16. These look great - I have never baked a savoury cake before too, wonder if I would like it.

    Btw, I can't wait for Cook Like A Star to start ;)

    ReplyDelete
  17. Never had these before but from the ingredients I think it'll taste a bit like pizza. It's good to have it in lunch box, I think kids will love it. I've bookmarked this recipe and I'll make it for my son when his school starts :)

    ReplyDelete
  18. They looks damn cute and incredible delicious.

    ReplyDelete
  19. Zoe, I love polenta!!
    Your cakes sound delicious!

    ReplyDelete
  20. I'm not a fan of anything overly salty on my cakes either, but I have to say that these are very tempting! What sort of texture do they have? Are they more cakey or bready?

    ReplyDelete
  21. I think these little cakes are so adorable and must be delicious!!

    ReplyDelete
  22. These would be a huge hit with my kids (and me too actually) love the flavors - fantastic!
    Mary x

    ReplyDelete
  23. Love your version of this month's bake! Cutesy clip I like!

    ReplyDelete
  24. Estupenda receta, me ha encantado, cualquier dia la hago. Acaramelada

    ReplyDelete
  25. i have not baked mine yet and i like that you made them in minis. tomato pesto..mmm..sounds like a very tasty sauce! most likely will bake mine over the weekend.

    ReplyDelete
  26. Wow! Love your retro mini cakes! They're so cute & great idea for lunch-box too! Now why I didn't think of that! LOL I LOVE this cake & will be baking again real soon. :)

    ReplyDelete
  27. I've never tried polenta cake before, but these look so cute and delicious! Sound like wonderful flavours too. Perfect lunchtime snack!

    ReplyDelete
  28. I wish I saw these before I used up the rest of my polenta!

    ReplyDelete
  29. Ohhh my Gosh I;m so happy that I'm here!!! Zoe, thank you so much for visiting my blog, it seems you;ll be an inspiration for me because I just love recipes for kids! I think I found my place!
    I;m Greek and you know we love savory things like these beautiful little cakes!
    Have a wonderful weekend!
    I followed on pinterest too :)

    ReplyDelete
  30. Thee are so fu ! I log what you've done with them!

    ReplyDelete
  31. AS ALWAYS, beautiful pictures. :) Your recipe sounds delicious.

    ReplyDelete
  32. Hi Zoe,
    I like your miniature sun dried tomato polenta cake...looks emmm tasty.
    I bet it is really nice once it is fresh from the oven.
    Definitely will join Sept Cook Like a Star.
    Have a lovely weekend. Cheers!


    ReplyDelete
  33. Wow, polenta sundried tomato cake sounds very Italian to me! I think it can be such a nice cake to go with tomato soup maybe! Impressive recipe, healthy and yummy...not your usual slice of cake I must say. ;))

    ReplyDelete
  34. I love these as minis. The insides look much fluffier than mine did. Great photos.

    ReplyDelete

Thanks for visiting my blog. I would appreciate if you can leave comments on my post for friendships and my future improvements.