Pistachio and Polenta Cake with Blood Orange Syrup
Blood oranges are in season for all too short a time in winter. They have red-streaked, salmony-coloured flesh with a sweet, non-acidic pulp and juice with a sl
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Cooking tools:
- Cake pan
- Parchment paper
- Oven
- Saucepan
- Stove
- Cinnamon stick
- Sifter
- Mixing bowl
- Hand mixer
- Spatula
- Cooling rack
- Measuring cup
- Chef's knife
- Grater
- Kitchen timer
Ingredients
- Blood orange syrup
- 1 cup (250ml) strained blood orange juice
- 1 cup (220g) caster (superfine) sugar
- 1 medium_piece cinnamon stick
- Pistachio and polenta cake
- 1 1/4 cup (300g) sour cream
- 125 grams unsalted butter, softened
- 2 cups (300g) self-raising flour
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 2/3 cup (110g) polenta
- 1 teaspoon finely grated blood orange rind
- 3/4 cup (180ml) water
- 2/3 cup (100g) roasted shelled pistachios
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