Peach, Pistachio and Polenta Cake (Gluten Free)
Today's recipe, and tomorrow's for that matter, come from Sabrina Ghayour's latest cookbook, "Feast". I've always loved Sabrina's food and these dishes are no exception...
I love cake and any excuse to eat it. I particularly love cakes where, instead of flour, you use ground nuts (and polenta in this case) because the texture is so much more interesting. In terms of flavour, peaches are used in the batter and on top giving plenty of sweetness, which is nicely cut through with the zingy-ness of lime zest. Finally, where you might ordinarily find buttercream, there is Greek yoghurt and honey - a refreshing and tangy change, perfect for late summer.
Peach, Pistachio and Polenta Cake (Gluten Free)
For the cake:
3 peaches
3 large eggs
200g caster sugar
3 unwaxed limes, zest only
150g fine polenta
175g unsalted shelled pistachios, finely blitzed
150g salted butter, melted and cooled slightly, plus extra for greasing
For the topping:
200ml Greek yogurt
2 peaches
25g pistachios, roughly chopped
1 unwaxed lime, zest only
2 tbsp clear honey/maple syrup
Put the three peaches into a small saucepan, cover with boiling water and simmer for about 25 minutes, or until soft. Drain, then immediately plunge the peaches into cold water. Remove the stones, drain any excess water, then blitz the rest in a blender until smooth.
Heat the oven to 180C. Grease a 23cm round springform cake tin and line it with baking paper.
Beat the eggs and sugar together in a bowl. Finely grate the zest of the limes directly into the bowl. Add the polenta and blitzed pistachios, then mix well. Stir in the cooled melted butter and, lastly, the peach purée.
Pour the mixture into the prepared cake tin and bake for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean .Leave the cake to cool completely in the tin.
Once the cake is fully cooled, remove it from the tin and place it on a serving plate. Prepare the topping just before you are ready to serve. Spread the Greek yogurt straight from the refrigerator over the surface of the cake. Slice the peach and arrange on top of the yogurt. Scatter over the pistachios and finely grate the zest of the remaining lime over the top. Drizzle over the honey/syrup and serve immediately.
TIP: If you’re not going to eat the whole cake in one sitting, you can slice the cake into portions and top each slice individually. Any leftover cake can be frozen for up to 3 months.
I love cake and any excuse to eat it. I particularly love cakes where, instead of flour, you use ground nuts (and polenta in this case) because the texture is so much more interesting. In terms of flavour, peaches are used in the batter and on top giving plenty of sweetness, which is nicely cut through with the zingy-ness of lime zest. Finally, where you might ordinarily find buttercream, there is Greek yoghurt and honey - a refreshing and tangy change, perfect for late summer.
Peach, Pistachio and Polenta Cake (Gluten Free)
For the cake:
3 peaches
3 large eggs
200g caster sugar
3 unwaxed limes, zest only
150g fine polenta
175g unsalted shelled pistachios, finely blitzed
150g salted butter, melted and cooled slightly, plus extra for greasing
For the topping:
200ml Greek yogurt
2 peaches
25g pistachios, roughly chopped
1 unwaxed lime, zest only
2 tbsp clear honey/maple syrup
Put the three peaches into a small saucepan, cover with boiling water and simmer for about 25 minutes, or until soft. Drain, then immediately plunge the peaches into cold water. Remove the stones, drain any excess water, then blitz the rest in a blender until smooth.
Heat the oven to 180C. Grease a 23cm round springform cake tin and line it with baking paper.
Beat the eggs and sugar together in a bowl. Finely grate the zest of the limes directly into the bowl. Add the polenta and blitzed pistachios, then mix well. Stir in the cooled melted butter and, lastly, the peach purée.
Pour the mixture into the prepared cake tin and bake for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean .Leave the cake to cool completely in the tin.
Once the cake is fully cooled, remove it from the tin and place it on a serving plate. Prepare the topping just before you are ready to serve. Spread the Greek yogurt straight from the refrigerator over the surface of the cake. Slice the peach and arrange on top of the yogurt. Scatter over the pistachios and finely grate the zest of the remaining lime over the top. Drizzle over the honey/syrup and serve immediately.
TIP: If you’re not going to eat the whole cake in one sitting, you can slice the cake into portions and top each slice individually. Any leftover cake can be frozen for up to 3 months.
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