Pistachio and polenta cake with blood orange syrup

Name: Pistachio and polenta cake with blood orange syrup
Total time: 85 min
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

www.nzwomansweeklyfood.co.nz

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

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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