This not-too-sweet gluten-free cake is a marvel: the cake stays moist even after a couple of days, thanks to the healthy oils from the pistachios, and the the nutty-honey flavour gets better. The gritty texture of the polenta gives this cake backbone, so it can hold up to a dollop of thick yoghurt or mascarpone.
- 200 g unsalted pistachio kernels
- 100 g coarse polenta
- 1 tsp baking powder
- 180 g unsalted butter, cubed and softened
- 110 g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tbsp honey
- micro herbs, to garnish
- thick yoghurt or mascarpone, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 160°C. Grease and lightly flour a 20 cm-diameter springform cake tin.
Place the pistachios in a food processor and pulse until coarsely ground (a bit coarser than almond meal). Combine in a large bowl with the polenta and baking powder. Set aside.
Beat the butter and sugar with an electric mixer until pale and fluffy (about 3 minutes).
Add the eggs, one at a time, beating well after each one.
Beat in the vanilla extract and honey.
Add the pistachio mixture and stir to combine well.
Spoon into the cake tin and bake for 30-40 minutes or until the cake is golden, pulls away from the sides of the tin and an inserted skewer withdraws clean.
Allow cake to cool in tin for 10 minutes, then gently (the cake is fragile) turn out onto a wire rack to cool completely (about 1 hour) - handle careful as the cake is fragile.
Be inspired by more grain-based recipes here, thanks to Tip Top 9 Grain®.