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)

Ingredients:

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.

Dessert: Rosewater and Vanilla Yoghurt Panna Cotta

Rosewater and Vanilla Yoghurt Panna Cotta

This is a large recipe (which is how I make it, so there are some left over for the next night), however it can easily be halfed (gealtine leaves can be cut in half).

The pictures show the Pana Cotta with candied peach in a rosewater syrup.

Ingredients: 

750ml Cream

1 L Skim Low Fat Youghurt

250g Caster Sugar

2 teaspoons Vanilla Bean Paste

2 teaspoons Rosewater

7 Sheets Leaf Gelatine

1. Heat cream and sugar over a low heat to dissolve sugar, bringing to a gentle similar before turning off the heat.

2. Place gelatine in bowl of cold water for 5 minutes. Remove from bowl and squeeze excess water out, before adding it to cream mixture and whisking.

3. Finally add vanilla bean paste, rosewater and youghurt then whisk to combine.

4. Pour into ten dariole mould and refridgerate for at least 4 hours or overnight.

5. To remove from the moulds, to serve, run a knife around the inside of the mould, then place in a bath of hot water. This should allow the Panna Cotta to slide out easily when turned onto a plate.