Food and Travel Magazine | Pistachio and polenta cake with preserved…
Pistachio and polenta cake with preserved lemon
Ingredients
- 100g sunflower oil, plus extra to grease
- 180g pistachios, plus extra, chopped, to decorate
- 80g polenta
- 175g caster sugar
- 1/4tsp bicarbonate of soda
- 1tsp baking powder
- 1 preserved lemon (approx. 35-40g), halved, seeds removed
- 2 large eggs
- 80g natural yoghurt
- grated zest 1 lemon
- 180g icing sugar
- juice 1 lemon
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