Gluten- free pistachio & polenta cake


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

3 eggs

½ orange zest and juice

For the icing

100 g greek yogurt

100g mascarpone

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.



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