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 2015 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

Pre-heat the oven to 180ÌŠáµ’C 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 is ready when a cake tester is inserted into the center and come out clean.

Remove from the oven and allow to cool.