Food and travel blogger Coralie, who has a passion for wholesome and hearty cooking, is originally from France but currently resides in London. Here she shares her recipe for a delicious and light polenta and pistachio cake. Though the ingredients below includes of plain flour, you can always use rice flour for a gluten-free version.
INGREDIENTS FOR THE CAKE:
- 150g unsalted butter
- 100g caster sugar
- 2 eggs
- Zest and juice of a lime
- 100g ready-made polenta
- 150g ground pistachio
- 30g ground almond
- 40g flour (plain or rice flour)
- 1 tsp baking powder (normal or gluten free)
- 1 tsp Greek yoghurt
FOR THE TOPPING:
- 200g Greek yoghurt
- Zest of one lime
FOR THE SYRUP (SHOULD YOU WANT TO INDULGE):
- 15ml elderflower cordial
- A teaspoon of honey
- Juice of one lime
METHOD FOR THE CAKE:
- Preheat the oven to 180ºC. Grease and line the base and sides of a 20cm cake tin.
- In a bowl, mix the butter and sugar until light and pale yellow.
- Add the eggs one by one and whisk.
- Then add the ground pistachio, ground almond, lime zest, lemon juice, yoghurt, flour, baking powder and mix until you have a smooth texture.
- Bake at 180ºC for 50 minutes.
- Remove from the oven and leave to cool on a rack for 10 minutes
METHOD FOR THE SYRUP (OPTIONAL, IF YOU WISH TO INDULGE):
- In a saucepan, mix the honey, lemon juice and elderflower cordial.
- Bring to the boil, leave to simmer for 5 minutes and then set aside to cool.
- Once the cake has cooled, use skewers to make a few holes on its surface and pour the syrup over (how much is up to you).
- Top with the Greek yoghurt icing (see below).
METHOD FOR THE TOPPING:
- Mix the Greek yogurt with the lemon zest.
- Leave in the fridge until the cake has cooled and is ready to be iced.
- Decorate! I used edible flowers and chopped pistachios as decoration, however raspberries add a wonderful contrast in colour and a lovely juiciness. Basil leaves too are a lovely touch too.