Pistachio And Grapefruit Polenta Cake
This gluten free cake is really outside the box! Made with a base of polenta (trust us, the texture is unreal) and inspired by the classic lemon drizzle cake, we paired grapefruit with pistachio to make this stunning end result. All you need to decorate it is some peel, creme fraiche and chopped pistachios.
For The Cake
- 200 g unsalted butter, softened
- 100 g caster sugar
- 100 g soft brown sugar
- 3 large eggs
- 100 g coarse polenta
- 200 g pistachio nuts, ground
- 1 tsp baking powder
- 1 sprig rosemary
- 2 sprigs thyme
- 2 pink grapefruits
- 200 g caster sugar
- 200 ml water
For The Toppings
- 100 g creme fraiche
- 1 handful pistachio nuts
- 1 handful candied grapefruit peel
- 2 sprigs rosemary and thyme
Preheat The Oven
Preheat the oven to 160ºC.
Make The Batter
Grease a loose-bottomed tin with butter and line with baking paper.
Tip the butter and sugar into a large mixing bowl and beat until light and fluffy.
Add the eggs one at a time, fully combining before adding the next.
Combine the polenta, ground pistachio nuts and baking powder in another mixing bowl. Stir the dry ingredients into the wet ingredients.
Finely chop all of the herbs and fold them through the batter with the zest from the grapefruits.
Pour the batter into the baking tin and bake for 45 minutes.
Make The Grapefruit Syrup
Squeeze the juice of the grapefruits into a small saucepan and add the caster sugar and water. Bring to a boil and let it bubble away for 15 minutes, until it thickens and becomes syrupy.
Cool And Drizzle
Remove the cooked cake from the oven and leave it to cool for 15 minutes.
Run a knife around the outside of the cake to loosen it, then unclip the tin and remove the springform ring.
Turn the cake out upside down onto a plate and while it’s still warm, drizzle over the syrup.
Finish And Serve!
Arrange the creme fraiche, pistachios, grapefruit slices and herbs over the top of the cake and serve up!
Hungry for more? Try one of these!