Made with pistachios, almonds and polenta for texture, this gluten-free cake is beautifully moist. Check the brands of polenta and baking powder you’re using are suitable for those on a gluten-free diet, if necessary.
This cake is almost too pretty to eat! A polenta and almond sponge is flavoured with raspberries and pistachios and served with crème fraîche. It would make for a fabulous birthday cake.
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Yields:
12 serving(s)
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
Cal/Serv:
425
Ingredients
250 g unsalted butter, softened, plus extra to grease
125 g pistachio kernels
250 g caster sugar
4 medium eggs, at room temperature
100 g ground almonds
100 g quick cook/instant polenta
1/2 tsp. each vanilla and almond extract
Finely grated zest 1 orange
2 tsp. baking powder
125 g raspberries
TO DECORATE, OPTIONAL
25 g pistachio kernels, roughly chopped
Raspberries
Crème fraîche
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 23cm round springform cake tin with baking parchment.
Step 2Whizz the pistachios in a food processor until finely ground (or bash in a food bag with a rolling pin). In a large bowl, using a handheld electric whisk, beat butter and sugar until pale and fluffy, about 5min. Crack in the eggs one at a time, whisking well after each addition. With the motor on slow speed, mix in the ground pistachios and almonds, polenta, vanilla and almond extracts, orange zest, baking powder and a pinch of fine salt, until combined. Fold in half the raspberries.
Step 3Scatter remaining raspberries into base of prepared tin, then spoon over cake mixture and level. Bake for about 50-55min, or until risen and golden (cover with foil for final 15min if getting too dark).
Step 4Cool in the tin for 15min, then remove and transfer to a wire rack to cool completely.
Step 5To serve, invert on to a serving plate or board and peel off baking parchment. Scatter over chopped pistachios and raspberries, and serve with crème fraîche, if you like.
To store:
Store in an airtight container at room temperature for up to days.
Per serving:
Calories: 425
Protein: 8g
Total fat: 31g
Saturates: 13g
Carbs: 29g
Total sugars: 22g
Fibre: 2g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
