Pistachio and Polenta Cake
Credited to: Indigo at One Aldwych
Kcal:
Difficulty: Pretty easy
Serves 10
20 mins prep
40 mins cooking time
Ingredients
- 50g polenta
- 50g gluten free flour
- 200g ground pistachio
- 1 tsp gluten free baking powder*
- 3 eggs
- 200g caster sugar
- 2 oranges, zest and juice
- 200ml olive oil
- 25g almond milk*
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
Method
- Preheat oven at 150 ᵒ C
- Whisk the eggs and sugar until fluffy in a mixing bowl.
- Into the eggs and sugar mixture; gently fold in the flour, polenta, ground pistachio and baking powder until smooth.
- Into the same mixing bowl, add in the olive oil and almond milk and gently mix together.
- Add the orange juice and once again mix.
- Pour the mixture into a tray lined with greaseproof paper and bake at 150c for 40 minutes.
