We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Rose polenta cake
Serves: 12
Prep time: 20 minsTotal time: 
Recipe by Mitzie Wilson / Recipe photograph by Martin Poole
Rose polenta cake
Serves: 12
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
327Kcal
Fat
20gr
Saturates
8gr
Carbs
31gr
Sugars
25gr
Fibre
0gr
Protein
6gr
Salt
0.5gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 175g pistachio kernels
- 150g butter, softened
- 200g caster sugar
- 3 medium eggs, beaten
- 100g polenta
- 2 tsp gluten-free baking powder
- zest and juice of 2 limes
For the icing
- 100g icing sugar
- 1½ tbsp lime juice
- a few drops of rose water (we like Nielsen Massey)
- 25g chopped pistachios
- 1 tbsp freeze-dried raspberry pieces
Step by step
Get ahead
The iced cake will keep for 3 days in an airtight container
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 18 x 28cm traybake tin with baking paper. Process the pistachios in a food processor until finely ground.
- Beat the butter and sugar until light and creamy, then beat in the eggs, ground pistachios, polenta and baking powder. Stir in the lime zest and juice.
- Pour the mixture into the tin; bake for 25-30 minutes or until just firm in the centre. Allow the cake to cool completely in the tin.
- Mix the icing sugar with the lime juice until just thick enough to pour, and stir in the rose water to taste – it can be strong, so use a cocktail stick to drip it from the bottle. Drizzle the icing over the cooled cake and top with pistachios and raspberry pieces. Wrap the cake, still in its tin, in clingfilm to take to your picnic, then cut into slices to serve.
Chef quote
This is a lovely gluten-free cake that can be served at teatime or as a dessert.