Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Pistachio and polenta cake with preserved lemon
Serves 8-10 Cakes, Bread and Pastries
Ingredients
- 100g sunflower oil, plus extra to grease
- 180g pistachios, plus extra, chopped, to decorate
- 80g polenta
- 175g caster sugar
- 1/4tsp bicarbonate of soda
- 1tsp baking powder
- 1 preserved lemon (approx. 35-40g), halved, seeds removed
- 2 large eggs
- 80g natural yoghurt
- grated zest 1 lemon
For the glaze
- 180g icing sugar
- juice 1 lemon
Method
Preheat the oven to 180C/160C F/Gas 4. Grease a 20cm round cake tin and line with baking paper. Put the pistachios in a food processor and blitz until fine, then tip into a bowl along with the polenta, sugar, bicarbonate of soda and baking powder, and set aside.
Mash the preserved lemon in a pestle and mortar until you have a paste or finely chop and mush it on a chopping board.
Put the eggs, oil, yoghurt and lemon zest in a separate bowl. Give it a good whisk and stir in the preserved lemon. Pour this mixture into the dry ingredients and stir to combine.
Pour the batter into the prepared cake tin and bake for 35-40 minutes until browned and a skewer inserted into the centre comes out clean. Let the cake cool completely.
To make the glaze, put the icing sugar in a small bowl and mix in the lemon juice, a little at a time, stopping when the icing is quite thick but still pourable. You may not need all the lemon juice, but if it gets too thin, just mix in a little bit of icing sugar.
Spoon the glaze on top of the cake, using the back of a spoon to nudge it towards the edges. Top with the extra chopped pistachios and allow to set for 10 minutes before slicing.
The cake will keep, well wrapped, for 2 days; add the glaze on the day of serving.
Why not subscribe to the digital edition? Enjoy recipes and more on the go!
Advertisement