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WHEAT FREE - Pistachio, Lemon & Polenta Cake

150g unsalted shelled pistachios
200g soft unsalted butter
200g caster sugar (I used golden as that was what I had in)
3 large eggs (mine come from a farm and aren't sized so just used 3 of them)
100g polenta (fine ground, not the ready made in block stuff   )
150g ground almonds
1 tbsp gluten free baking powder
Zest and juice of one lemon

For the syrup - 100g caster sugar, zest and juice of three lemons.

22cm springform cake tin, lightly greased/oiled and lined with baking paper.

Preheat oven to 180 deg C.

Put pistachios in food processor and whiz until finely ground.  Cream the butter and sugar until light and fluffy.  Gradually add the eggs, mixing well after each egg.  In another bowl mix the polenta, almonds, pistachios and baking powder.  Add this dry mix to your butter/egg/sugar mixture and mix well.  Stir in the lemon juice and zest and mix well.

Put mixture into cake tin, level top and bake for 45 minutes or until golden and firm to touch (cover top of cake with foil if you need to so it doesn't brown too much).

Syrup - bring lemon zest, juice and sugar to boil, stirring to dissolve.  Reduce heat and simmer for about 3 minutes.  

Soon as cake is out of oven, prick a few holes in it with a skewer and pour the hot syrup over.  Leave to cool in the tin.

Mine is just cooling now and can't wait to taste it - think it'll go good with a dollop of clotted cream  

Enjoy peeps  

It is delicious - really worth a try  

Ooooh I like the sound of that one, shame I didnt read it before I went to the supermarket. Dont think my local co-op will sell polenta!


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