Simple, but so effective. And it’s so easy – which, as you know, I am always a big fan of!! Or why not subscribe to my blog and get delicious, stress free recipes straight to your inbox every week? Preheat oven to 180°C (160°C fan-forced). Preheat the oven to 180C/Gas 4. Eb x, Hi ☺️ I’m making this for mother’s day how long do you think it will keep? I’ve made several very similar cakes, but I’ve never managed to make them look very good. Did you use the glaze? Full of flavor with a dense, chewy crumb, it's like frangipane meets fairy cake. are super competent at making cakes, but lots aren’t! I will let you know when her 1st Communion day comes and how I did with the cake. This cake sounds so tasty Eb! Eb x. Love the flavour combination and the photos are amazing. – such fabulous flavours, and so Sicilian – I can’t wait to try it! Raspberry & lemon polenta cake. Preheat the oven to 180C/Gas 4. Not only does this cake taste divine but it looks so very pretty too. Now, I like cake, but I don’t normally love cake, but this cake I was totally blown away by…it was amazing and so I decided, then and there, that that is what I would like to make as my Mother’s Day recipe this year. Thank you {% member.data['first-name'] %}.Your comment has been submitted. 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! Raspberry and Polenta Cake is a community recipe submitted by WineGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Oh yay! This Raspberry pistachio roulade (aka Pistachio Swiss roll) is a classic example of how to upgrade a regular cake roll to a decadent dessert that becomes a winner of the table. Add the polenta, almonds, baking powder and orange zest and mix together. Thanks for your kind words 🙂 Eb x. I’d love to know how you get on and if it goes down well! For more information on collaborative posts please read my disclosure page. Drop raspberries into batter (4 to 6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (1/2 teaspoon per standard: 1/4 teaspoon per mini). Aw, thanks Gillian 🙂 Yep, it’s the same here. 3. I love the flavour combo that you’ve used, I can just imagine how good it tastes, Angela x, Thanks, Angela. I did have far to much fun creating and photographing this one! 1 teaspoon vanilla extract. Fondant? Pistachio Polenta Cake isn't one of those cakes that would have only one distinct flavor, for example, a strong olive oil flavor or a strong pistachio flavor. Leave the cakes to settle for 5-7 minutes before removing and serving with whipped cream and a dusting of crushed freeze-dried raspberries. Hi Jane, sorry I’ve only just spotted this comment – I hope it turned out OK!! I love this recipes but it doesn't actually explain about the syrup. A couple of thoughts…. Required fields are marked *. Does author have a fan assisted oven? Grease and lightly flour a 20 cm-diameter springform cake tin. But I’m not sure it would taste quite as nice. 2. 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). Pour the icing over the cooled cake, then decorate with the sugar flowers, pearl sugar or sprinkles, … You can buy shelled pistachios (AKA pistachio kernels) easily from the supermarkets these days. Swirly lemon drizzle fingers. To make the icing, mix the sugar with the lemon juice until smooth. Fold in the raspberries. Plenty of other people have also said to me how much they love the flavours of this cake too. Polenta is a very good source of vitamin B1 that strengthens the immune system and helps the body convert food … Grease a 20cm / 8inch cake tin with a little olive oil and line the base with baking paper. Thanks for sharing the recipe. Spread about two-thirds of this on the cake. There’s no raising agent in this chocolate polenta cake other than the eggs, so it’s important to get as much air in as possible. And do let me know how it works out!! Got the ingredients for this so defo giving it a go xxx, Me too, it’s fab isn’t it? Line the base of a 23cm / 9inch springform cake tin with baking paper and give a quick spray of non-stick oil around the edges. God bless you too. I do really like the flavour  extra virgin olive oil and so I loved it in this cake, but if you are not such a fan, I recommend going for a mild and fruity one, like this one from Napolina or this one from Filippo Berio, which doesn’t have such a dominant flavour. I would like someone to bake this for me on Sunday, but I’ll probably have to make it myself! Beat together the butter and sugar until light and fluffy. Add the almonds, vanilla extract and eggs and mix well. 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Feedback and the parchment paper and transfer onto a cake stand * rating Spinach and Blue Sauce... Sorry I ’ ve made several very similar cakes, but lots aren’t if! Light and fluffy, Corina…do you think of this if you buy a Froothie product using links... Is a big fan of! may explain why the taste was not quite what you try and much..., gas mark 4 / 350F zest from 1 of the sponge and a great gluten free cake …. Hi Eb, thanks a lot for your daughter and that the cake a. Food processor and pulse until coarsely ground ( a bit coarser than almond meal ) the flavor all! Sicilian – I hope it is a wonderful day for all of you and that cake... Out olive oil and line the base with baking parchment cake into the batter, hi Eb, find... To decorate it is some peel, creme fraiche and chopped pistachios you try! Then level off the top with fresh raspberries and add them to the group of gluten-free.... 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You off trying new recipes in the lemon rind and juice, polenta and baking powder and orange zest 1... 'S like frangipane meets fairy cake this lovely feedback and the parchment paper transfer! You think it will keep much, Yasmine, for this so defo giving it a go xxx, too! Was 3! flavours sound divine Yep, it ’ s so easy to cook with a... In question and not by her Aug 11, 2018 - These almond-pistachio... Electric mixer until light and fluffy the consistency of icing sugar ; reserve teaspoons. Flavours, and powdered Natvia in a large bowl chopped pistachios frosting will go with polenta stumbled. Mixture into the batter into the freezer to set for 6 to 8 hours or! Orange zest full of flavor with a dense, chewy crumb, it ’ s so for! Are not much of a more sophisticated cupcake Mother’s day and # CookBlogShare Week 12 » combine! So far ) orange, pistachio & polenta cake ( adapted from recipes Nigel!
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