Our Cooking Classes focusing on quick and easy recipes for the busy cook were so popular, that we decided to share a few of the recipes. Staying healthy and seasonal, Chef Pieter de Jager’s recipes are easy to adjust and promises to be a hit with the whole family!

Almond & lemon cupcakes

Makes 12

• Serve with Culinaria Pinot Noir Chardonnay
• 200g soft butter
• 200g castor sugar
• 200g ground almonds
• 100g fine polenta
• 1½ tsp baking powder
• 3 large eggs
• Zest of 1 lemon

Method

Preheat the oven to 180̊ᵒC and grease two mini muffin trays.

Cream the butter and sugar till pale and creamy.

Combine the almonds, polenta and baking powder.

While whisking, add the dry ingredients, alternating with the eggs.

Whisk in the lemon zest and spoon into the prepared muffin tray.

Bake for 20 minutes – the cupcakes are ready when a cake tester is inserted into the center and come out clean.

Remove from the oven and allow to cool.