Bursting with the delicious flavours of the Mediterranean, this Orange, Pistachio and Honey Polenta Cake, is naturally gluten free, dairy free AND refined sugar free. It’s also very easy to make and, of course, totally delicious!
Preheat oven to 180C / 160C fan/ gas mark 4 / 350F. Grease a 20cm / 8inch cake tin with a little olive oil and line the base with baking paper. Grease the top of the baking paper with a little olive oil too.
Mix all the polenta with 200g / 7oz ground/chopped pistachios and orange zest from 1 of the oranges in a large bowl.
Whisk together the eggs, 175ml / 6floz honey, all the olive oil and the juice from 1 of the oranges in a large bowl or jug.
Pour the wet ingredients into the dry ingredients and stir together until thoroughly combined.
Pour the batter into the greased and lined tin and cook in the pre-heated oven for 25-30 minutes, until the top is light gold and a skewer comes out clean.
Just before the cake is ready to come out, mix 50ml / 2floz orange juice from the second orange with 50ml / 2floz honey and pour over the hot cake whilst still in the tin – leave for at least 10 minutes before removing the cake from the tin.
Place the cake on a plate or a stand and decorate with remaining pistachios and orange zest.
The batter for this cake is VERY wet – therefore I advise NOT using a loose bottomed tin as the batter may not stay in the tin!!Nutrition information is approximate and meant as a guideline only.