raspberry and pistachio polenta cake

Spoon the mixture into the prepared tin and bake for about 25 – 30 minutes, until risen and golden. If so, can I use frosting? Thanks for the kind compliment about my photos – I did have rather a lot of fun throwing pistachio dust and orange peel around…love messy photo shoots!! This was my first time cooking with polenta and so very pleased with the outcome. It uses lemon, milk, creme fraiche, pistachio, egg, raspberry, polenta, vanilla, honey, brown sugar Brie and Butter Grits with Honey and Raspberry Compote food52.com I wanted to do something a little bit different…something I would enjoy and, I hope, so would other mothers too. Tip into a small bowl and add the ground almonds, polenta and baking powder. Thanks Mandy 🙂 The blender did a fantastic job with the nuts – I was seriously impressed. 1 teaspoon vanilla extract. With mixer running, add vanilla and 1 Tbsp. 3. I’d love to know how you get on and if it goes down well! 2. and it was really dry. Swirly lemon drizzle fingers. Every comment says how good it ‘looks’ or ‘sounds’. I can’t explain how disappointed I was to not be able to taste a moist orangey goodness against the pistachios, my mouth was watering imaging how this would taste but I have been sorely disappointed. Spoon the raspberry filling over the pistachio layer, then level off the top using an offset spatula. And oh this cake is so easy…no creaming, no folding, no faffing about at all – just mix together the wet and the dry ingredients and put in the oven. And it’s so easy – which, as you know, I am always a big fan of!! But I’m not sure it would taste quite as nice. And do let me know how it works out!! Preheat oven to 180°C (160°C fan-forced). Plenty of other people have also said to me how much they love the flavours of this cake too. Both my sister in laws are on gluten free diets and we’re having a family party at Easter so this could well be on the dessert table 🙂, Thanks Karen – glad you like it! My kiddies are too small to make cakes by themselves and my husband is resolutely NOT a baker…it’s quite funny, he’s been on a work course this week and proudly told me he had made his first biscuit this week (as part of the team building they made biscuits)…his first biscuit EVER at the age of 37!! Spoon over the cooled syrup so that it soaks in. Definitely trying this over the weekend. This Raspberry Pistachio Cake is beautifully moist and fragrant. Especially when combined with honey, I find 🙂 Would love to know what you think of this if you make it! Do let me know what you think if you try it 🙂 Eb x. Hi, will this cake be suitable to use for 1st Communion. Polenta (sometimes called fine cornmeal) gives this cake … Grease and base line a 23cm springform cake tin. Copyright © 2020 Nigella Lawson. 😀 Eb x, I love orange in baking I have a recipe that was my nanny’s God bless her. * % Daily Values are based on a 2000 calorie diet. Personally I love bold gutsy flavours and all my recipes reflect this. Grease a deep 20cm round cake pan; line base and side with two layers of baking paper. Oooh you should try polenta – it’s so easy to cook with and a great gluten free alternative…and tastes delicious! This one is especially nice as it has that nutty texture, but is really moist from the orange and honey syrup I’ve poured all over it! My daughter loves polenta . I used my new favourite toy – my Froothie Optimum G2.3 Blender and it was amazing – literally 3 presses of the pulse button and 250g pistachios turned to dust. 🙂 Eb x. Olive oil, nuts, honey…. 3/4 cup brown sugar, firmly packed. I think it would also make an amazing Easter cake or really for any time when you need an easy but celebratory kind of cake! Preheat the oven to 180C/Gas 4. Spoon the batter into the prepared tin, spread to the … It’s definitely the kind of cake I’d love someone to make for me for mother’s day. Yes, the syrup is a very important part of the cake – as you so rightly say, if you don’t use it the cake will be too dry and not flavoursome enough. Ingredients: For the cake 225g butter, softened 225g unrefined caster sugar 150g ground almonds 3 large free range eggs, beaten 150g polenta 1 level tsp gluten free baking powder 2 tbsp greek yoghurt Beat in the eggs and the vanilla extract. 1 cup raspberries, fresh or frozen. But now with my lovely Froothie a whole world of possibilities has opened up for me!! Hi Jane, sorry I’ve only just spotted this comment – I hope it turned out OK!! I’ve made several very similar cakes, but I’ve never managed to make them look very good. You are an artist. – such fabulous flavours, and so Sicilian – I can’t wait to try it! I made the cake with half ground almonds, half pistachios. Lightly butter a 15 cm diameter cake tin and line with baking parchment. Learn how your comment data is processed. Place the assembled cake into the freezer to set for 6 to 8 hours, or overnight until completely set. Divide batter evenly among lined cups, filling each three-quarters full. There are a few optional elements to this recipe – firstly, I recommend peeling the pistachio nuts to reveal their bright greenness within, as vibrant as Parakeet feathers. To make the cake, place the pistachios into a food processor and pulse for around 30 seconds until the nuts are the same texture as the ground almonds. Eb 🙂, Love the look of this! I love the flavour combo that you’ve used, I can just imagine how good it tastes, Angela x, Thanks, Angela. This won't set firmly, but do leave it to set a little before serving ; Easy Does It: 6 fuss-free recipes by Diana Henry A couple of thoughts…. lemon juice, then gradually add oil, mixing just until combined. 1 1/2 cups plain flour. Hmmm – if I were to frost this cake I would probably choose a really simple frosting of icing (confectioners) sugar and fresh orange juice…and then topped with the pistachios and orange peel, but if it’s for an occasion and you need to have more of a ‘decorated’ cake with words on etc. 3 Spoon into the prepared tin and level the surface. This site uses Akismet to reduce spam. Nutrition information is approximate and meant as a guideline only. Place the cake on a plate or a stand and decorate with remaining pistachios and orange zest. Polenta is a very good source of vitamin B1 that strengthens the immune system and helps the body convert food … Eb x. 120 grams raw pistachio kernels. Add the almonds, vanilla extract and eggs and mix well. Whisk together the eggs, 175ml / 6floz honey, all the olive oil and the juice from 1 of the oranges in a large bowl or jug. Eb 🙂, Your email address will not be published. I do really like the flavour  extra virgin olive oil and so I loved it in this cake, but if you are not such a fan, I recommend going for a mild and fruity one, like this one from Napolina or this one from Filippo Berio, which doesn’t have such a dominant flavour. Stir in milk, almonds, baking powder and frozen raspberries. Eb x, Ooh this sounds absolutely delicious Eb. Delicious! Thanks for your kind words 🙂 Eb x. I am cooking it as I arite and it is in the overn at 160C fan but after 30 mins it is still very sloppy in the middle. Beautiful photos. Lightly butter a 15 cm diameter cake tin and line with baking parchment. Love this xx, Aw, thanks Kate…that’s my favourite kind of cooking…simple to do, but looks good and tastes even better! Spread about two-thirds of this on the cake. Simple, but so effective. In fact, the only thing that is likely to slow you down is chopping the pistachios…which is a bit of a long job by hand (though you could try the bashing with a rolling pin in a plastic bag trick), but if you have a nut grinder, food processor or blender that can handle the job then it is easy peasy. It looks absolutely gorgeous, and I’m sure it will taste even better if it’s made FOR you for Mother’s Day 🙂 Thanks for joining in with #FreeFromFridays. The flavor of all the ingredients is complex and evenly divided, which makes such a delicious, flavorful cake. Thank you for linking up to #BakeoftheWeek Eb x, Polenta does make a lovely cake, doesn’t it? Still pouring out olive oil is much easier than creaming butter!! raspberry & pistachio loaf cake. Beat butter, rind, and powdered Natvia in a medium bowl with an electric mixer until light and fluffy. There’s no raising agent in this chocolate polenta cake other than the eggs, so it’s important to get as much air in as possible. Advise please. Mix in the lemon rind and juice, polenta and baking powder. Love the flavour combination and the photos are amazing. This cake sounds so tasty Eb! In a seperate bowl, combine the almond meal, polenta and baking powder. Hi Eb, I just made this cake and I’m sorry to say it was a total disaster taste and texture wise! I am a Froothie ambassador and this post contains affiliate links, which means if you buy a Froothie product using my links, I will get a small commission, but it will not cost you a penny more. Now I want a yummy piece of cake! Has anyone actually MADE this cake? of course you can call this little beauty healthy food! Eb x. Hi if I omit the orange, which liquid would you suggest and how much to substitute for the orange juice? Lace the ground almonds, polenta and baking powder in a separate bowl and mix well. Aw, thanks Gillian 🙂 Yep, it’s the same here. My kind of cake 🙂, Aw, thanks Vicki 🙂 I had a lot of fun creating and photographing this one 🙂 Eb x, What a fabulous cake and stunning photos.Very sophisticated.Love the pistachio crumb.Really beautiful x, I made my first polenta cake earlier this year and it was so easy and made a lovely cake. Follow me on Twitter, Facebook and Instagram. Grease 18 holes of two 12-hole (1-tablespoon/ 20ml) mini muffin or bordeaux cake pans. Preheat oven to 180 degrees celsius (350F). Read More…. Does author have a fan assisted oven? Aaah thanks Jan – if you are not much of a fan of cake, then this is high praise indeed!! Did you use the glaze? I’m pretty sure almonds would work fine…never tested it but almonds have always worked well in other cakes I’ve made…go for it! then I guess fondant would be the way to go – but I am with you on the taste – I usually peel it off when I’m actually eating the cake!! I’m so glad I stumbled on your recipe! You say that you cooked the cake for over an hour (over twice what I recommend!) Hi and welcome to Easy Peasy Foodie! I think the fact you cooked the cake for so long may explain why the cake was so dry. I am just good at dreaming up ways of making food look pretty without artistic skills…using the leftover ground pistachios worked a treat and was totally easy peasy!! Worked on the assumption of making it by melting ingredients with a little water until thickened and then pouring over cake while still warm (having made small holes with a toothpick). This cake began with a desire to create something a little bit different for Mother’s Day…when you google Mother’s day recipes, the results are a little bit depressing – put it this way, there is a lot of salmon, Victoria sandwich cakes and petits fours! Eb 🙂. My hubby has a total aversion to making cakes, so consequently I never get cakes on my birthday or Mother’s Day, as my kids aren’t old enough to make them by themselves yet (though give my daughter a year or two…) But seriously this cake is so simple even my husband could make it!). Thank you for sharing with #CookBlogShare x, Delicious Cake. One little note about the olive oil – unless you REALLY like the taste of strong extra virgin olive oil, I recommend a milder one for this cake. 1 cup greek yoghurt. But also something easy – so it could be made FOR the mother in question and not BY her! Raspberry & lemon polenta cake. Cream together the butter … Just carefully fold in the whites once you’ve mixed the rest of the ingredients together. Mix all the polenta with 200g / 7oz ground/chopped pistachios and orange zest from 1 of the oranges in a large bowl. INGREDIENTS. This Raspberry pistachio roulade (aka Pistachio Swiss roll) is a classic example of how to upgrade a regular cake roll to a decadent dessert that becomes a winner of the table. Would be good if author could expand though. I would like someone to bake this for me on Sunday, but I’ll probably have to make it myself! I mean wow! Whisk the Flora and 200g of the sugar in a large bowl until creamy. May I please have your advise? Might be better decorated nearer the time though. I think I will make it Friday for Sunday? This looks delicious. Once cooked, prick the top of each cake with a few small holes. I just made this cake and it tastes absolutely delicious! Add the almonds, vanilla extract and eggs and mix well. My chocolate polenta cake is … Grease the top of the baking paper with a little olive oil too. Spoon the butter into the prepared tin, smooth over the surface and scatter over the flaked almonds. Me too, Corina…do you think putting it on my blog is a big enough hint??? Now, I like cake, but I don’t normally love cake, but this cake I was totally blown away by…it was amazing and so I decided, then and there, that that is what I would like to make as my Mother’s Day recipe this year. It was so ridiculously dry, and has put me off making a vegan/healthier cake again, particularly as this was my first time baking a cake with polenta. 😀 Eb x. Oh yay! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! Hmm – the orange is a pretty major flavour in this cake, so switching it out could be tricky…if you are OK with other citrus fruits I would suggest using lemon juice (or maybe grapefruit juice)…the same quantity as orange juice. easy, delicious, stress-free, family food, All Recipes Desserts, Puddings & Cakes Popular Recipes Vegetarian & Vegan. Incredible. 3. God bless! Leave the cakes to settle for 5-7 minutes before removing and serving with whipped cream and a dusting of crushed freeze-dried raspberries. Thanks for sharing the recipe. And because it’s not got vast amounts of sugary icing on top, it’s a lot lower in sugar than your average Mother’s day cake…and whilst I’m definitely not going to call this cake a health food, it’s actually got quite a bit of goodness going on there…which is a little bonus! A mouth-watering Pistachio, Polenta & Olive Oil cake served with a Raspberry sorbet! Thanks Choclette 🙂 I am definitely no artist!! Just before the cake is ready to come out, mix 50ml / 2floz orange juice from the second orange with 50ml / 2floz honey and pour over the hot cake whilst still in the tin – leave for at least 10 minutes before removing the cake from the tin. Required fields are marked *. Do let me know what you try and how well it works! I am not sure what frosting will go with polenta . I am a bit concerned. Eb 🙂. The cake took over an hour to bake in our basic gas oven. Eb x. Easy . X, Hi Jessica! It might also explain why the taste was not quite what you were hoping for. I’m so pleased it turned out so well for you and I really hope you find more recipes you like on my site. The cake on it’s own is a little dry which is why I added the glaze- this should soak into the cake and make it lovely and moist. Pour the wet ingredients into the dry ingredients and stir together until thoroughly combined. Raspberry and Polenta Cake is a community recipe submitted by WineGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. 2. Place the pistachios in a food processor and pulse until coarsely ground (a bit coarser than almond meal). Have you got your hands on a copy of my meal plan yet? To make the icing, mix the sugar with the lemon juice until smooth. Built by Embark. I love the pistachio dust on it as well 🙂, Thanks Kate 🙂 The pistachio dust is the perfect kind of decoration for me…easy, fun to do, impossible to get wrong…and uses up leftovers! Mix in the lemon rind and juice, polenta and baking powder. Preheat the oven to 180C/Gas 4. Doing cakes and things with pistachios and other nuts has been something I’ve wanted to do for ages but never really had a way of grinding the nuts – none of my other gadgets were up to the task. I did have far to much fun creating and photographing this one! 2. Not only does this cake taste divine but it looks so very pretty too. If citrus is a no-no then you could try apple juice, maybe…or even just plain water? Do you think almonds would work as well as pistachios (it’s our only safe tree nut so far)? Eb x, Hi Eb, thanks a lot for your reply. I now have a pretty looking cake that doesnt do justice to the taste – and I’m sad to say it will end up in the bin! Plus it looks pretty. Haha – well it does have lots of healthy components, I hesitate to call anything with lots of sugar (albeit in honey form) a health food, but as cake goes it’s a pretty healthy one! 😀 Eb x. I’m not a fan of any kind of cake but this looks seriously good! Give your sponge an Italian twist with Jane Hornby's easy-to-make polenta cake 45 mins . Eb x, Hi ☺️ I’m making this for mother’s day how long do you think it will keep? Made this morning and half the cake is already gone! Rose, A pleasure Rose. But we are all different – I am guessing your tastes are not the same as mine. We dont like fondant but just maybe for decoration purposes? Delighted you have chosen to make my cake for Mothers Day…it’s so perfect for that! The flavours of this if you are not the same here - These little almond-pistachio cakes remind me a. Over an hour ( over twice what I recommend! transfer onto a cake.! 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