raspberry and pistachio polenta cake

Worked on the assumption of making it by melting ingredients with a little water until thickened and then pouring over cake while still warm (having made small holes with a toothpick). But this cake is much too nice to be made just once for Mother’s Day. Preheat oven to 180°C (160°C fan-forced). raspberry & pistachio loaf cake. Grease a 20cm / 8inch cake tin with a little olive oil and line the base with baking paper. Aug 3, 2017 - Claire Ptak blends savory and sweet in new cookbook Beat in the eggs and the vanilla extract. This is beautiful Eb. Eb x, Oh Eb this cake looks and sounds amazing! Easy . Grease and base line a 23cm springform cake tin. And oh this cake is so easy…no creaming, no folding, no faffing about at all – just mix together the wet and the dry ingredients and put in the oven. 1. Ten minutes prep…tops! I’m pretty sure almonds would work fine…never tested it but almonds have always worked well in other cakes I’ve made…go for it! 🙂 Eb x. Oh this sounds utterly delicious Eb – I love this kind of cake and would be over the moon if someone made this for me on any occasion! Thank you for sharing with #CookBlogShare x, Delicious Cake. I am just good at dreaming up ways of making food look pretty without artistic skills…using the leftover ground pistachios worked a treat and was totally easy peasy!! Mix all the polenta with 200g / 7oz ground/chopped pistachios and orange zest from 1 of the oranges in a large bowl. Hmmm – if I were to frost this cake I would probably choose a really simple frosting of icing (confectioners) sugar and fresh orange juice…and then topped with the pistachios and orange peel, but if it’s for an occasion and you need to have more of a ‘decorated’ cake with words on etc. Do let me know what you think if you try it 🙂 Eb x. Hi, will this cake be suitable to use for 1st Communion. I am cooking it as I arite and it is in the overn at 160C fan but after 30 mins it is still very sloppy in the middle. This cake began with a desire to create something a little bit different for Mother’s Day…when you google Mother’s day recipes, the results are a little bit depressing – put it this way, there is a lot of salmon, Victoria sandwich cakes and petits fours! Aw, thanks Nicole – I LOVE Sicilian food!! I do hope it is a wonderful day for your daughter and that the cake is well received. I’m so glad I stumbled on your recipe! Doing cakes and things with pistachios and other nuts has been something I’ve wanted to do for ages but never really had a way of grinding the nuts – none of my other gadgets were up to the task. This was my first time cooking with polenta and so very pleased with the outcome. lemon juice, then gradually add oil, mixing just until combined. It looks absolutely gorgeous, and I’m sure it will taste even better if it’s made FOR you for Mother’s Day 🙂 Thanks for joining in with #FreeFromFridays. Another time you may want to increase the temperature by 5 or even 10 degrees. Required fields are marked *. Divide batter evenly among lined cups, filling each three-quarters full. I would like someone to bake this for me on Sunday, but I’ll probably have to make it myself! I love the pistachio dust on it as well 🙂, Thanks Kate 🙂 The pistachio dust is the perfect kind of decoration for me…easy, fun to do, impossible to get wrong…and uses up leftovers! Mix all the polenta with 200g / 7oz ground/chopped pistachios and orange zest from 1 of the oranges in a large bowl. Aw, thanks Gillian 🙂 Yep, it’s the same here. 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. This cake sounds so tasty Eb! (Yes I realise that lots of sons/daughters/kids/dads etc. This gluten free cake is really outside the box! If so, can I use frosting? This cake looks so vibrant and I love the colours! If not  CLICK here to download a copy of my FREE 4 Week Easy Dinners Meal Plan today! My daughter loves polenta . Hope that helps! Delicious! Eb x. Yum! My kind of cake 🙂, Aw, thanks Vicki 🙂 I had a lot of fun creating and photographing this one 🙂 Eb x, What a fabulous cake and stunning photos.Very sophisticated.Love the pistachio crumb.Really beautiful x, I made my first polenta cake earlier this year and it was so easy and made a lovely cake. And one quick note about the oranges – make sure you zest them BEFORE you juice them! For more information on collaborative posts please read my disclosure page. Thanks for the kind compliment about my photos – I did have rather a lot of fun throwing pistachio dust and orange peel around…love messy photo shoots!! I definitely want to try nut butters and milks too. 3/4 cup lightly flavoured olive oil. Thanks Mandy 🙂 The blender did a fantastic job with the nuts – I was seriously impressed. Gradually whisk in the eggs, then add the ground almonds, polenta, lime juice and baking powder and carefully fold in until thoroughly combined. It might also explain why the taste was not quite what you were hoping for. This Raspberry Pistachio Cake is beautifully moist and fragrant. May I please have your advise? Has anyone actually MADE this cake? Personally I love bold gutsy flavours and all my recipes reflect this. Eb 🙂. Eb x. Hi if I omit the orange, which liquid would you suggest and how much to substitute for the orange juice? I made my first when I was 3!! Friday for Sunday should be fine. Eb 🙂, Love the look of this! 1. Incredible. Once the cake is cooked (which only takes 25-30 minutes) it is drizzled with an orange and honey syrup to make it super moist and extra delicious (and when I say syrup, I mean orange juice mixed with honey – but orange and honey syrup sounds fancier) and decorated with leftover pistachios and orange peel – which is the sort of cake decoration I love – it looks impressive, but is actually really  ridiculously simple and A LOT of fun and impossible to get wrong. Not only is this cake totally delicious and ridiculously easy to make, but it also just so happens to be gluten free (because I’ve used polenta, not flour), dairy free (because I’ve used olive oil, not butter) and refined sugar free (because I’ve used honey, not sugar). I’m so pleased it turned out so well for you and I really hope you find more recipes you like on my site. Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. And whatever you do DON’T buy the pistachios in their shells…unless you actually WANT  to spend hours shelling them. Grease and lightly flour a 20 cm-diameter springform cake tin. 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. Beat butter, rind, and powdered Natvia in a medium bowl with an electric mixer until light and fluffy. Definitely trying this over the weekend. Blend Natvia in a high-speed blender until the consistency of icing sugar; reserve 2 teaspoons. I am a Froothie ambassador and this post contains affiliate links, which means if you buy a Froothie product using my links, I will get a small commission, but it will not cost you a penny more. Now I want a yummy piece of cake! Oh yay! Raspberry & lemon polenta cake. Gently fold the raspberries into the butter. Still pouring out olive oil is much easier than creaming butter!! Just carefully fold in the whites once you’ve mixed the rest of the ingredients together. This won't set firmly, but do leave it to set a little before serving ; Easy Does It: 6 fuss-free recipes by Diana Henry I’ve made several very similar cakes, but I’ve never managed to make them look very good. I think I will make it Friday for Sunday? Eb x, Ooh this sounds absolutely delicious Eb. 😀 Eb x, I love orange in baking I have a recipe that was my nanny’s God bless her. Spoon the raspberry filling over the pistachio layer, then level off the top using an offset spatula. I am a bit concerned. Polenta is an excellent and healthy food that belongs to the group of gluten-free cereals. The batter for this cake is VERY wet – therefore I advise NOT using a loose bottomed tin as the batter may not stay in the tin!! Leave the cakes to settle for 5-7 minutes before removing and serving with whipped cream and a dusting of crushed freeze-dried raspberries. 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. Preheat oven to 180 degrees celsius (350F). 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. I wanted to do something a little bit different…something I would enjoy and, I hope, so would other mothers too. 2. Spread about two-thirds of this on the cake. Love this xx, Aw, thanks Kate…that’s my favourite kind of cooking…simple to do, but looks good and tastes even better! Love the flavour combination and the photos are amazing. Grease the top of the baking paper with a little olive oil too. This site uses Akismet to reduce spam. Aaah thanks Jan – if you are not much of a fan of cake, then this is high praise indeed!! This one is especially nice as it has that nutty texture, but is really moist from the orange and honey syrup I’ve poured all over it! I am so happy to hear that 😀 Thanks for this lovely feedback and the 5* rating! Whisk the Flora and 200g of the sugar in a large bowl until creamy. Preheat oven to 180C / 160C fan/ gas mark 4 / 350F. We dont like fondant but just maybe for decoration purposes? Or why not subscribe to my blog and get delicious, stress free recipes straight to your inbox every week? Thank you {% member.data['first-name'] %}.Your comment has been submitted. Eb x. I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! Polenta (sometimes called fine cornmeal) gives this cake … Tip into a small bowl and add the ground almonds, polenta and baking powder. 3. Copyright © 2020 Nigella Lawson. Beat together the butter and sugar until light and fluffy. Pour the batter into the greased and lined tin and cook in the pre-heated oven for 25-30 minutes, until the top is light gold and a skewer comes out clean. Thanks Charlotte 🙂 They do have a really great texture don’t they? Just before the cake is ready to come out, mix 50ml / 2floz orange juice from the second orange with 50ml / 2floz honey and pour over the hot cake whilst still in the tin – leave for at least 10 minutes before removing the cake from the tin. * % Daily Values are based on a 2000 calorie diet. Eb 🙂, Your email address will not be published. A light and wonderful dessert made from Polenta with any fresh seasonal fruit on. Finally a tangy raspberry icing is drizzled over the top with fresh raspberries and pistachios to scatter. 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. Would be good if author could expand though. But we are all different – I am guessing your tastes are not the same as mine. Add the polenta, almonds, baking powder and orange zest and mix together. if you buy a Froothie product using my links, Gargano Pasta with Spinach and Blue Cheese Sauce. Stir in milk, almonds, baking powder and frozen raspberries. The syrup keeps it really moist. Thank you so much, Yasmine, for this lovely comment – you just made my day! Plenty of other people have also said to me how much they love the flavours of this cake too. Once cake has set, remove the spring form and the parchment paper and transfer onto a cake stand. Cream together the butter … 1. I cook this cake for 30 mins at 160C fan and it’s perfectly cooked, but unfortunately ovens do vary a little, which is why I say ‘until a skewer comes out clean’ – your oven may be a fraction cooler than mine, so if that’s the case keep cooking until the skewer comes out clean. Beautiful photos. Hi Eb, I just made this cake and I’m sorry to say it was a total disaster taste and texture wise! Now, I like cake, but I don’t normally love cake, but this cake I was totally blown away by…it was amazing and so I decided, then and there, that that is what I would like to make as my Mother’s Day recipe this year. Hmm – the orange is a pretty major flavour in this cake, so switching it out could be tricky…if you are OK with other citrus fruits I would suggest using lemon juice (or maybe grapefruit juice)…the same quantity as orange juice. You are an artist. Delighted you have chosen to make my cake for Mothers Day…it’s so perfect for that! Do let me know what you try and how well it works! Grease a deep 20cm round cake pan; line base and side with two layers of baking paper. 1 teaspoon vanilla extract. 3. Mix in the lemon rind and juice, polenta and baking powder. But now with my lovely Froothie a whole world of possibilities has opened up for me!! 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! Aug 11, 2018 - These little almond-pistachio cakes remind me of a more sophisticated cupcake. Thanks for your kind words 🙂 Eb x. 🙂 Eb x. Olive oil, nuts, honey…. Beat butter, egg, rind, polenta and sugar in a bowl with an electric mixer until light and fluffy. I am not sure what frosting will go with polenta . Stunning pictures! Will definitely be checking out what other surprises you have on your site! Lightly butter a 15 cm diameter cake tin and line with baking parchment. Lightly butter a 15 cm diameter cake tin and line with baking parchment. Follow me on Twitter, Facebook and Instagram. It’s also very easy to make and, of course, totally delicious! 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