Pistachio Polenta Cake with Limoncello Mascarpone Cream Recipe
Method: Preheat the oven to 180°c/ 160°c Fan /356°F/ Gas Mark 4. Lightly grease a 20cm spring base cake tin and line the bottom with parchment paper.
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Ingredients
- 200g butter + 25g for greasing
- 150g caster sugar
- 2 lemons, juice and zest
- 200g pistachio nuts
- 200g polenta
- 4 eggs
- 25g honey
- 50ml Limoncello
- 1 lemon, zest only
- 200g mascarpone
- 50g icing sugar
- 50g chopped pistachios
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