Pistachio-Lime Polenta Cake

By Leite's Culinaria

Ingredients

7 tablespoons (3 1/2 oz) unsalted butter (plus extra for the pan)
1 2/3 cups unsalted pistachio nuts (shelled and chopped, plus extra for garnish)
Scant 1/2 cup unfiltered extra virgin olive oil
3 large eggs
1 cup superfine sugar (or blitz granulated sugar in a food processor until finely ground)
6 tablespoons all-purpose flour (sifted)
1/3 cup finely ground polenta or cornmeal
1 teaspoon baking powder
Finely grated zest and juice of 3 limes (about 1 tablespoon zest and 1/3 cup juice) (preferably organic)
Confectioners' sugar (for dusting)
Greek yogurt (to serve (optional))

Prep Time30mins
Cook Time50mins
Servings8

Instructions

Preheat the oven to 325°F (160°C) and butter a 9-inch (23-cm) springform cake pan.

Put the pistachios in a food processor and pulse until finely ground.

In a small saucepan over low heat, melt the butter gently then combine with the olive oil in a small bowl.

Using a handheld mixer, whisk the eggs and sugar together in a mixing bowl until light in color. Turn the mixer to low speed and slowly add the butter and oil mixture into the whisked egg mixture a little at a time, until completely emulsified, 3 to 5 minutes.

Whisk the flour, polenta or cornmeal, baking powder, and ground pistachios into the egg mixture. Fold the lime juice and zest into the mixture with a rubber spatula.

Pour the mixture into the prepared cake pan and bake in the middle of the oven until a skewer inserted into the center of the cake comes out clean, 45 to 50 minutes. Leave the cake to rest in the cake pan for 10 minutes, then turn out onto a wire rack and let cool completely.

Dust with confectioners' sugar and sprinkle over the chopped pistachios. Serve with a dollop of Greek yogurt on the side, if desired.