Orange and Pistachio Polenta Cake
Ingredients
- cake:
- 200g fine polenta
- 200g pistachio kernels ground or finely chopped
- 1 orange, zest and juice
- 4 eggs
- 150ml honey
- 200ml olive oil
- glaze:
- juice of 1 orange
- 50ml honey
- 50g pistachio kernels ground or finely chopped
- zest of 1 orange
Preparation
Preheat the oven to 180c /160c fan
Grease a 20cm cake tin with a little olive oil and line the base with baking paper
Grease the top of the baking paper with a little olive oil too
Mix all the polenta with 200g ground/chopped pistachios and the zest from 1 orange in a large bowl
Whisk together the eggs, honey, olive oil and the juice from 1 orange in another large bowl
Pour the wet ingredients into the dry ingredients and stir together until thoroughly combined
Pour the batter into the greased and lined tin and cook in the oven for 25-30 minutes, until the top is golden and a skewer or knife comes out clean
Mix 50ml orange juice from the second orange with 50ml honey and pour over the hot cake whilst still in the tin when you remove it from the oven
Leave the cake for at least 10 minutes before removing the cake from the tin
Place the cake on a plate or a stand and decorate with remaining pistachios and orange zest
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