And whatever you do DON’T buy the pistachios in their shells…unless you actually WANT  to spend hours shelling them. This cake sounds so tasty Eb! Lace the ground almonds, polenta and baking powder in a separate bowl and mix well. It was so ridiculously dry, and has put me off making a vegan/healthier cake again, particularly as this was my first time baking a cake with polenta. Lightly butter a 15 cm diameter cake tin and line with baking parchment. In fact, the only thing that is likely to slow you down is chopping the pistachios…which is a bit of a long job by hand (though you could try the bashing with a rolling pin in a plastic bag trick), but if you have a nut grinder, food processor or blender that can handle the job then it is easy peasy. Beat butter, egg, rind, polenta and sugar in a bowl with an electric mixer until light and fluffy. Spoon the mixture into the prepared tin and bake for about 25 – 30 minutes, until risen and golden. And it’s so easy – which, as you know, I am always a big fan of!! Preheat oven to 180C / 160C fan/ gas mark 4 / 350F. Eb x, Ooh this sounds absolutely delicious Eb. Eb x. This was my first time cooking with polenta and so very pleased with the outcome. Nutrition information is approximate and meant as a guideline only. I do really like the flavour  extra virgin olive oil and so I loved it in this cake, but if you are not such a fan, I recommend going for a mild and fruity one, like this one from Napolina or this one from Filippo Berio, which doesn’t have such a dominant flavour. and it was really dry. Spoon the batter into the prepared tin, spread to the … Polenta (sometimes called fine cornmeal) gives this cake … Leave the cakes to settle for 5-7 minutes before removing and serving with whipped cream and a dusting of crushed freeze-dried raspberries. Beat together the butter and sugar until light and fluffy. I wanted to do something a little bit different…something I would enjoy and, I hope, so would other mothers too. I just made this cake and it tastes absolutely delicious! Hi Lara – I’m really sorry to hear that you had a bad experience with this recipes. Orange, Pistachio & Polenta Cake (adapted from recipes by Nigel Slater and Jamie Oliver) Makes one 20cm round cake. Add the almonds, vanilla extract and eggs and mix well. Fold in the raspberries. Personally I love bold gutsy flavours and all my recipes reflect this. 3 Spoon into the prepared tin and level the surface. Swirly lemon drizzle fingers. Bursting with the delicious flavours of the Mediterranean, this Orange, Pistachio and Honey Polenta Cake, is naturally gluten free, dairy free AND refined sugar free. easy, delicious, stress-free, family food, All Recipes Desserts, Puddings & Cakes Popular Recipes Vegetarian & Vegan. This is beautiful Eb. Thanks Choclette 🙂 I am definitely no artist!! of course you can call this little beauty healthy food! Whisk together the eggs, 175ml / 6floz honey, all the olive oil and the juice … Place the assembled cake into the freezer to set for 6 to 8 hours, or overnight until completely set. Advise please. Both my sister in laws are on gluten free diets and we’re having a family party at Easter so this could well be on the dessert table 🙂, Thanks Karen – glad you like it! I can’t explain how disappointed I was to not be able to taste a moist orangey goodness against the pistachios, my mouth was watering imaging how this would taste but I have been sorely disappointed. My chocolate polenta cake is … You are an artist. Not that I have anything against salmon, Victoria sandwich cakes and petits fours, but it all feels very clichéd. This site uses Akismet to reduce spam. If not  CLICK here to download a copy of my FREE 4 Week Easy Dinners Meal Plan today! Still pouring out olive oil is much easier than creaming butter!! This looks delicious. To make the cake, place the pistachios into a food processor and pulse for around 30 seconds until the nuts are the same texture as the ground almonds. In a separate bowl, mix together the polenta and baking powder, add them to the wet ingredients and fold through. We dont like fondant but just maybe for decoration purposes? Line the base of a 23cm / 9inch springform cake tin with baking paper and give a quick spray of non-stick oil around the edges. Partly crush the raspberries and add them to the remaining icing to stain it. Divide batter evenly among lined cups, filling each three-quarters full. raspberry & pistachio loaf cake. Got the ingredients for this so defo giving it a go xxx, Me too, it’s fab isn’t it? are super competent at making cakes, but lots aren’t! Stunning pictures! Would be good if author could expand though. Made this morning and half the cake is already gone! In a seperate bowl, combine the almond meal, polenta and baking powder. Beat butter, rind, and powdered Natvia in a medium bowl with an electric mixer until light and fluffy. You can buy shelled pistachios (AKA pistachio kernels) easily from the supermarkets these days. My hubby has a total aversion to making cakes, so consequently I never get cakes on my birthday or Mother’s Day, as my kids aren’t old enough to make them by themselves yet (though give my daughter a year or two…) But seriously this cake is so simple even my husband could make it!). The flavor of all the ingredients is complex and evenly divided, which makes such a delicious, flavorful cake. Whisk together the eggs, 175ml / 6floz honey, all the olive oil and the juice from 1 of the oranges in a large bowl or jug. It’s definitely the kind of cake I’d love someone to make for me for mother’s day. Do you think almonds would work as well as pistachios (it’s our only safe tree nut so far)? Eb 🙂, Your email address will not be published. It’s also very easy to make and, of course, totally delicious! Love the flavour combination and the photos are amazing. The cake took over an hour to bake in our basic gas oven. My daughter loves polenta . 2 teaspoons baking powder. 1 cup raspberries, fresh or frozen. Full of flavor with a dense, chewy crumb, it's like frangipane meets fairy cake. And because it’s not got vast amounts of sugary icing on top, it’s a lot lower in sugar than your average Mother’s day cake…and whilst I’m definitely not going to call this cake a health food, it’s actually got quite a bit of goodness going on there…which is a little bonus! I used my new favourite toy – my Froothie Optimum G2.3 Blender and it was amazing – literally 3 presses of the pulse button and 250g pistachios turned to dust. if you buy a Froothie product using my links, Gargano Pasta with Spinach and Blue Cheese Sauce. I would like someone to bake this for me on Sunday, but I’ll probably have to make it myself! Aw, thanks Gillian 🙂 Yep, it’s the same here. I’ve never used polenta in cakes and you’ve inspired me! Thank you so much, Yasmine, for this lovely comment – you just made my day! Just carefully fold in the whites once you’ve mixed the rest of the ingredients together. Rose, A pleasure Rose. Pistachio & Raspberry Cake. Will definitely be checking out what other surprises you have on your site! METHOD. Again, I am sorry you did not have a good experience with this cake. It might also explain why the taste was not quite what you were hoping for. Beat together the butter and sugar until light and fluffy. Made with a base of polenta (trust us, the texture is unreal) and inspired by the classic lemon drizzle cake, we paired grapefruit with pistachio to make this stunning end result. God bless! Fold in the raspberries. It’s nigh on impossible to do it afterwards! Eb x. 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