Rose polenta cake
Serves 12 | prep 20 mins | total time
- 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
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.
This is a lovely gluten-free cake that can be served at teatime or as a dessert.