The other day I had such a delicious slice of polenta cake in the “Coffee Works Project” in Angel that I decided to make one of my own. I haven’t done it before but I came out really tasty!
For the uninitiated, polenta is an Italian maize flour, usually used as a gluten-free substitute in cakes. I don’t like dry cakes and polenta makes them very moist and dense.
For the cake
250 g butter
220 g sugar
170 g chopped pistachios
200 g polenta
1 tsp baking powder
2 tbsp yogurt
½ orange zest and juice
For the icing
100 g greek yogurt
3 tbsp icing sugar
2 tbsp orange juice
1.Preheat the oven to 180°C. Grease a 20-22cm cake tin and line with baking paper.
2.In a large bowl cream together the butter and sugar until fluffy. Add 130g pistachios, polenta, baking powder and yogurt – mix until combined.
3.Add eggs to the mixture, one by one. Stir in the orange zest and juice – mix well until combined. Pour the batter into the cake tin. Bake for 40-45 min, until a skewer comes out clean. Leave in the tin to cool down.
4.Stir all the icing ingredients and spread over the top of cooled cake. Sprinkle with remaining pistachios.