Raspberry Lemon Polenta Mini Fluted Cakes

With many holiday baked goods leaning heavily into intense flavors, it can be refreshing to mix things up with a lighter touch. These dainty mini bundt cakes fit the bill as they weave together the brightness of fresh lemon, the chewy, nuttiness of polenta and almond meal, and the tart sweetness of raspberries. They’re a delightful treat enjoyed for dessert any day, or set out as part of a festive dessert buffet.

2/3 cup almond meal

1/3 cup polenta

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup light olive oil, plus more for greasing pan

1/2 cup granulated sugar

1 lemon, zested and juiced

3 eggs, divided

3/4 cup frozen raspberries, divided

Preheat oven to 350°F.

Place the almond meal, polenta, baking powder and baking soda in a medium mixing bowl and whisk to combine. Set aside.

In a separate large mixing bowl, place 2/3 cup olive oil, sugar and lemon zest and whisk to combine. Whisk a tablespoon of the dry almond mixture into the olive oil mixture. Add 1 egg and 1/3 of the almond mixture to the olive oil mixture, and whisk until combined. Repeat, alternating eggs with the almond mixture, until all are incorporated into the batter. Add 1/2 cup of the frozen raspberries to the batter and stir again to combine.

Lightly brush the cups of a 12-cup mini cakelet pan with olive oil. Divide the batter between the cups, and then divide the remaining 1/4 cup raspberries on top of the cakelets. Place the cakelet pan in the preheated oven and bake until the cakes are slightly pulling away from the edges, about 25-30 minutes. If the cakes are browning too quickly, cover loosely with foil.

Remove from the oven and immediately drizzle the lemon juice evenly over the cakes. Allow the cakes to cool in the pan 10 minutes before turning out onto a cooling rack.