Pistachio & Raspberry Cake. In fact, the only thing that is likely to slow you down is chopping the pistachiosâ¦which is a bit of a long job by hand (though you could try the bashing with a rolling pin in a plastic bag trick), but if you have a nut grinder, food processor or blender that can handle the job then it is easy peasy. Haha – well it does have lots of healthy components, I hesitate to call anything with lots of sugar (albeit in honey form) a health food, but as cake goes it’s a pretty healthy one! Give your sponge an Italian twist with Jane Hornby's easy-to-make polenta cake 45 mins . 3/4 cup brown sugar, firmly packed. I cook this cake for 30 mins at 160C fan and it’s perfectly cooked, but unfortunately ovens do vary a little, which is why I say ‘until a skewer comes out clean’ – your oven may be a fraction cooler than mine, so if that’s the case keep cooking until the skewer comes out clean. (Yes I realise that lots of sons/daughters/kids/dads etc. if you buy a Froothie product using my links, Gargano Pasta with Spinach and Blue Cheese Sauce. ð Eb x. Olive oil, nuts, honey…. 3 Spoon into the prepared tin and level the surface. Hi Jane, sorry I’ve only just spotted this comment – I hope it turned out OK!! Would be good if author could expand though. 2. Add the almonds, vanilla extract and eggs and mix well. It was so ridiculously dry, and has put me off making a vegan/healthier cake again, particularly as this was my first time baking a cake with polenta. I would like someone to bake this for me on Sunday, but I’ll probably have to make it myself! then I guess fondant would be the way to go – but I am with you on the taste – I usually peel it off when I’m actually eating the cake!! Every comment says how good it ‘looks’ or ‘sounds’. 2 eggs. Gently fold the raspberries into the butter. Hi and welcome to Easy Peasy Foodie! Preheat the oven to 160°C. 120 grams raw pistachio kernels. I am more and more impressed with this fab machine as I go along (do read my Froothie Optimum G2.3 Blender Review for more info). Now, I like cake, but I donât normally love cake, but this cake I was totally blown away byâ¦it was amazing and so I decided, then and there, that that is what I would like to make as my Motherâs Day recipe this year. Your email address will not be published. The syrup keeps it really moist. Mini polenta and raspberry cakes. Follow me on Twitter, Facebook and Instagram. Not that I am shallow! 2. Ten minutes prepâ¦tops! of course you can call this little beauty healthy food! I’m pretty sure almonds would work fine…never tested it but almonds have always worked well in other cakes I’ve made…go for it! easy, delicious, stress-free, family food, All Recipes Desserts, Puddings & Cakes Popular Recipes Vegetarian & Vegan. Eb x. Hi if I omit the orange, which liquid would you suggest and how much to substitute for the orange juice? Spoon the raspberry filling over the pistachio layer, then level off the top using an offset spatula. It’s definitely the kind of cake I’d love someone to make for me for mother’s day. Pour over the cake. Love this xx, Aw, thanks Kate…that’s my favourite kind of cooking…simple to do, but looks good and tastes even better! In a seperate bowl, combine the almond meal, polenta and baking powder. I now have a pretty looking cake that doesnt do justice to the taste – and I’m sad to say it will end up in the bin! Orange, Pistachio & Polenta Cake (adapted from recipes by Nigel Slater and Jamie Oliver) Makes one 20cm round cake. Hi Rose, I am honoured that you have chosen my cake for your daughter’s first communion! Spread about two-thirds of this on the cake. Still pouring out olive oil is much easier than creaming butter!! Cream together the butter ⦠Once cake has set, remove the spring form and the parchment paper and transfer onto a cake stand. Whisk together the eggs, 175ml / 6floz honey, all the olive oil and the juice ⦠I hope it is a wonderful day for all of you and that the cake is a real success! Polenta (sometimes called fine cornmeal) gives this cake ⦠This is beautiful Eb. It really works well in cakes and perfect if you are trying to avoid butter/marge etc…plus there is no ‘oh no I forgot to get the butter out of the fridge’ drama – which always happens in my house…though I do have a rather nifty Mary Berry tip for getting round that one. My kind of cake ð, Aw, thanks Vicki ð I had a lot of fun creating and photographing this one ð Eb x, What a fabulous cake and stunning photos.Very sophisticated.Love the pistachio crumb.Really beautiful x, I made my first polenta cake earlier this year and it was so easy and made a lovely cake. Both my sister in laws are on gluten free diets and we’re having a family party at Easter so this could well be on the dessert table ð, Thanks Karen – glad you like it! This gluten free cake is really outside the box! Aw, thanks Gillian ð Yep, it’s the same here. raspberry & pistachio loaf cake. Definitely trying this over the weekend. Divide batter evenly among lined cups, filling each three-quarters full. 1 cup raspberries, fresh or frozen. Mix all the polenta with 200g / 7oz ground/chopped pistachios and orange zest from 1 of the oranges in a large bowl. Worked on the assumption of making it by melting ingredients with a little water until thickened and then pouring over cake while still warm (having made small holes with a toothpick). Place the pistachios in a food processor and pulse until coarsely ground (a bit coarser than almond meal). This sounds amazing Eb (and such pretty pictures too), I love nutty cakes they have such a lovely flavour and texture. Hmm – the orange is a pretty major flavour in this cake, so switching it out could be tricky…if you are OK with other citrus fruits I would suggest using lemon juice (or maybe grapefruit juice)…the same quantity as orange juice. You say that you cooked the cake for over an hour (over twice what I recommend!) This site uses Akismet to reduce spam. Pistachios are blended into a paste as the basis of the sponge and a handful of raspberries are baked into the batter. Doing cakes and things with pistachios and other nuts has been something I’ve wanted to do for ages but never really had a way of grinding the nuts – none of my other gadgets were up to the task. I definitely want to try nut butters and milks too. Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. Hope that helps! I’m afraid in matters of taste it does come down to personal preference. Once the cake is cooked (which only takes 25-30 minutes) it is drizzled with an orange and honey syrup to make it super moist and extra delicious (and when I say syrup, I mean orange juice mixed with honey â but orange and honey syrup sounds fancier) and decorated with leftover pistachios and orange peel â which is the sort of cake decoration I love â it looks impressive, but is actually really ridiculously simple and A LOT of fun and impossible to get wrong. Leave the cakes to settle for 5-7 minutes before removing and serving with whipped cream and a dusting of crushed freeze-dried raspberries. But this cake is much too nice to be made just once for Motherâs Day. Required fields are marked *. I made the cake with half ground almonds, half pistachios. Oh yay! I am so happy to hear that ð Thanks for this lovely feedback and the 5* rating! One little note about the olive oil â unless you REALLY like the taste of strong extra virgin olive oil, I recommend a milder one for this cake. ð Eb x. I’m not a fan of any kind of cake but this looks seriously good! Grease and lightly flour a 20 cm-diameter springform cake tin. But I’m not sure it would taste quite as nice. Not only does this cake taste divine but it looks so very pretty too. To make the icing, mix the sugar with the lemon juice until smooth. I’d love to know how you get on and if it goes down well! In a separate bowl, mix together the polenta and baking powder, add them to the wet ingredients and fold through. 1 cup greek yoghurt. Thanks for sharing the recipe. And oh this cake is so easyâ¦no creaming, no folding, no faffing about at all â just mix together the wet and the dry ingredients and put in the oven. Preheat the oven to 180C/Gas 4. Has anyone actually MADE this cake? May I please have your advise? 3/4 cup lightly flavoured olive oil. 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