Saturday, February 25, 2012

Honey, Almond, Pistachio and Polenta Citrus Cake

Honey, Almond, Pistachio and Polenta Citrus Cake

I love this cake warmed with a heaped tablespoon of yoghurt and a plate of berries (or plums, or peaches, or lemon curd)

5 Large Eggs (I use 6 if using small eggs)
240g Caster Sugar
1 Lemon, Zested and Juiced
1 Orange, Zested and Juiced
200g Almond Meal
75g Polenta
230 mL Greek Yoghurt
150mL Olive Oil, plus a little extra for greasing the tin
50mL Rice Bran Oil
150g Flour
2 Teaspoons Baking Powder

2 handfulls of pistachio nuts, shelled

3 large Tablespoons Honey

1. Beat eggs and caster sugar together with an electric beater until light and fluffy.
2. Beat in the lemon and orange zest.
3. Add almond, polenta, yoghurt and oils.
4. Fold in flour and baking powder.

5. Pour into a spring form tin which is lined with baking paper.

6. Bake at 160 for about 1hour until a cake tester come out clean and top is firm.

7. Turn out onto a plate and allow to cool.

8. Toast pistachio nuts in a fry pan. Add honey and the juice of the orange and lemon to form a syrup.

9. Pour the hot syrup over the cake and allow the cake to absorb it.

10. Serve with youghurt.

1 comment:

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