Pistachio Polenta Cake with Olive Oil
Pistachio Polenta Cake with Olive Oil and Rosemary is a soft, moist and tasty cake recipe, perfect for autumn breakfast or afternoons.
Keywords
- polenta cake recipe
- pistachio cake
- olive oil cake
- moist polenta cake
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Cooking tools:
- Cake pan
- Hand mixer
- Microplane
- Sifter
- Cooling rack
- Toothpick
- Oven
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
Ingredients
- 5 egg whites
- 150 g sugar (¾ cup or 5.3 oz)
- 3 egg yolks, medium size
- 1/2 tsp vanilla seeds or aroma
- 1 tsp lemon zest (bio)
- 1 sprig fresh rosemary
- 140 g olive oil (¾ cup or 5 oz)
- 50 g finely chopped unsalted pistachios (1/2 cup or 1.8 oz)
- 65 g all-purpose flour (1/2 cup or 2.3 oz)
- 80 g cornmeal (polenta) (1/2 cup + 1tsp or 2.8 oz)
- 1/4 tsp baking powder
- 100 g fresh white grapes (1 cup or 3.5 oz)
- icing sugar and/or chopped pistachios for serving
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