A tender, moist cake of ground pistachios and polenta, brightened with lemon and topped with a powdered sugar glaze.
Adjust▾
Translate
Part of Pro · 19 languages
Cook
Cooking mode is part of Pro.
The table folds to the step you're on, timers run from the recipe's own times, and the screen never sleeps.
Get Profrom $7 a month
⋯
| prepPreheat oven to 350°F / 175°C | |||||||
| prepGrease an 8-inch cake pan and line the bottom with parchment paper | |||||||
| 180 g shelled pistachios | Pulse pistachios until finely ground | Add polenta, sugar, baking soda & baking powder; pulse to combine | Fold pistachio mixture into wet ingredients | Pour batter into pan; bake 350°F / 175°C, 25–35 min until golden | Cool completely on wire rack | Spoon glaze on cooled cake, spread to edges | Decorate with chopped pistachios; let set 30 min |
| 80 g fine-ground polenta or cornmeal | |||||||
| 150 g sugar | |||||||
| ¼ teaspoon baking soda | |||||||
| 1 teaspoon baking powder | |||||||
| 2 large eggs | Whisk eggs, oil, yogurt, preserved lemon & lemon zest | ||||||
| 100 g extra-virgin olive oil or grapeseed oil | |||||||
| 80 g plain yogurt | |||||||
| 1 tablespoon finely chopped preserved lemon or ½ teaspoon salt | |||||||
| Grated zest of 1 lemon | |||||||
| 90 g powdered sugar | Whisk powdered sugar & lemon juice until thick but pourable | ||||||
| 1 to 2 tablespoons fresh lemon juice | |||||||
| Chopped pistachios (for decoration) | |||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free