This simple Pistachio Orange Polenta Cake is what you want to enjoy with your coffee or tea. Not overly sweet, this orange scented cake made with olive oil has a wonderful texture and nutty flavor. And it's also both dairy and gluten free!
Do you enjoy desserts that not too sweet and have great texture?
I definitely enjoy a good fluffy and airy type of sponge cake like nonna's sponge cake or this orange ciambella.
But there's just something about the combination of ground pistachios and cornmeal flour that has such a satisfying bite to it. I enjoy the chewier, yet tender texture and nutty flavor of this polenta cake bursting with orange flavor.
It's the perfect accompaniment to your cup of coffee or tea.
And, if you ask me, it looks elegant enough to serve to guests as well!
Inspiration behind this gluten free cake
This polenta cake was inspired by my Sicilian pistachio and nutella cake. I replaced the all-purpose flour with cornmeal for extra texture as well as a gluten free option.
I also swapped out the butter for olive oil. I've been experimenting with baking with olive oil instead of butter as I did for this blueberry olive oil cake and am loving the results!
Finally, I added orange zest for bright citrus flavor. The cake came together effortlessly and has become a new favorite of ours!
While this cake is quite simple to make, it does require that extra step of separating egg whites from yolks, and then whisking them until stiff peaks form. This step is crucial in giving thiflourless polenta cake a lighter and not too dense texture.
Ingredient list
- Eggs: 4 extra large eggs
- Granulated sugar
- Olive oil: I actually used extra virgin olive oil, the only type I have in my kitchen
- Pure vanilla extract
- Orange: zested and juice of half the orange
- Pistachios: unsalted, shelled and ground, plus extra for garnishing
- Cornmeal flour: fine texture
- Baking powder
- Salt
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Prepare the pistachios
- Use unsalted, shelled pistachios either whole or crushed (shown). These coarsely crushed pistachios were purchased in Sicily.
- Measure 150 grams of pistachios (about 1 ½ cups) and grind in a food processor until just broken down. They do not need to be finely ground.
- Avoid overprocessing the pistachios as the heat from the blade will begin to turn them into pistachio butter.
- Prepare a 9-inch spring form pan by greasing it generously with olive oil or butter. Dust the bottom and sides of the pan with flour or to keep this cake gluten free use powdered sugar. Preheat oven to 350 degrees F.
- Separate the egg whites from the yolks. Place the yolks in a large mixing bowl and keep the egg whites refrigerated in a separate bowl while you prepare the cake.
- Add sugar to the yolks and whisk until pale and frothy.
- Stir in the olive oil, vanilla extract and orange zest.
- Combine the ground pistachios, cornmeal flour, baking powder and salt in a bowl.
- Add the dry ingredients to the wet ingredients in three additions. Stir together until just combined.
- At this point the batter will be quite thick and stiff, do not fret, this is normal. It will be transformed once the egg whites are added in the next step.
- Whisk the reserved egg whites until stiff peaks form, either with a whisk or hand held mixer.
- Use a rubber spatula to fold in half the egg whites. Gently stir in the remaining egg whites until there are no visible traces off egg whites visible. Do not over stir!
- Pour the batter in the prepared pan.
- Bake for 40-45 minutes until the center is no longer wobbly and the cake bounces back when you apply gentle pressure in the center with your finger. The sides will pull away from the pan and the top will be brown.
- Transfer to a wire rack to cool. Remove the sides of the pan after 15 minutes.
- Meanwhile, juice half of the orange. Place the juice in a small sauce pan along with 2 tbsps. of white sugar. Bring the mixture to a boil, lower to a simmer and cook for 5 minutes until thick and syrupy.
- Brush the surface of the cake with the orange syrup. Srpinkle with the chopped pistachios. Let cool completely before serving.
-Replace the orange with the zest and juice of a lemon.
-The glaze enables the chopped pistachios to stick to the top of the cake. However, instead of glazing the cake, you may opt to simply dust it with powdered sugar or leave as is if you don't wish to add any extra sugar.
-In principle, yes. However. baking powder may be manufacured in a plant which also processes wheat products and therefore cross contamination may occur.
-To be absolutely certain, please read the label.
Here is what you need to look for to ensure the cake is baked throughout.
-The top will be brown and the sides will pull away from the pan.
-The center will not be wobbly.
-When you apply gentle pressure on the center of the cake with a finger, it will bounce back.
-Store the cake well wrapped at room temperature for up to 3 days.
-Wrap the cake in plastic wrap and place in a freezer bag. Freeze for up to 3 months.
-Defrost at room temperature.
Have you tried this recipe?
Please let me know how much you enjoyed it by rating it in the recipe card below!
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Here are more easy cake recipes for you to check out!
- Nonna's Sponge Cake
- Italian Amaretti Cake
- Orange Ciambella
- Blueberry Olive Oil Cake
- Lemon-Vanilla Snack Cake
- Plum Almond Cake
- Italian Apple Yogurt Cake
Ingredients
- 4 extra large eggs separated
- 1 cup granulated sugar
- ⅔ cup olive oil
- 1 tsp. pure vanilla extract
- 1 large orange, zested
- 150 grams ground pistachios unsalted
- ¾ cup cornmeal flour fine
- 1½ tsps. baking powder
- ¼ teaspoon salt
For topping
- 2 tbsp. freshly squeezed orange juice from ½ an orange
- 2 tbsp. granulated sugar
- ¼ cup crushed pistachios
Instructions
Prepare the pan
- Prepare a 9-inch spring form pan by greasing it generously with olive oil or butter. Dust the bottom and sides of the pan with flour or to keep this cake gluten free use powdered sugar.
- Preheat oven to 350 degrees F.
For the cake
- Separate egg whites from yolks. Place the yolks in a large mixing bowl and keep the egg whites refrigerated in a separate bowl while you prepare the cake.
- Add sugar to the yolks and whisk until pale and frothy. Stir in the olive oil, vanilla extract and orange zest.
- Combine the ground pistachios, cornmeal flour, baking powder and salt in a bowl. Add the dry ingredients to the wet ingredients in three additions. Stir together until just combined.
- At this point the batter will be quite thick and stiff, do not fret, this is normal. It will be transformed once the egg whites are added in the next step.
- Whisk the reserved egg whites until stiff peaks form, either with a whisk or hand held mixer. Use a rubber spatula to fold in half the egg whites. Gently stir in the remaining egg whites until there are no visible traces off egg whites visible. Do not over stir!
- Pour the batter in the prepared pan. Bake for 40-45 minutes until the top is brown, the sides of the cake pull away from the pan and the cake bounces when you gently press down on it with your finger tip.
- Place the pan on a wire rack to cool for 15 minutes before removing the sides of the pan.
- Meanwhile, juice half of the orange. Place the juice in a small sauce pan along with 2 tbsps. of white sugar. Bring the mixture to a boil, lower to a simmer and cook for 5 minutes until thick and syrupy.
- Brush the surface of the cake with the orange syrup. Srpinkle with the chopped pistachios. Let cool completely before serving.
Notes
-The glaze enables the chopped pistachios to stick to the top of the cake. However, instead of glazing the cake, you may opt to simply dust it with powdered sugar or leave as is if you don't wish to add any extra sugar. Is baking powder gluten free? -In principle, yes. However. baking powder may be manufacured in a plant which also processes wheat products and therefore cross contamination may occur.
-To be absolutely certain, please read the label. How can I tell when my cake is done? Here is what you need to look for to ensure the cake is baked throughout.
-The top will be brown and the sides will pull away from the pan.
-The center will not be wobbly.
-When you apply gentle pressure on the center of the cake with a finger, it will bounce back. How long does it keep for? -Store the cake well wrapped at room temperature for up to 3 days. Can this cake be frozen? -Wrap the cake in plastic wrap and place in a freezer bag. Freeze for up to 3 months.
-Defrost at room temperature. Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.
Suman Rai
I havnt tried this yet. Do you have measurements (eg how many grams of flour, sugar and butter) uk measurements please?
Nadia
Hello Suman, please take a look at the end of the list of ingredients, you'll find a button that says "Metric". Just click on it and you'll get the converted ingredient quantities. Hope this helps!
Suman
Thank you. I tried a lemon one twice and couldn't get the sponge right so once I've practised I'll try yours. It looks wonderful.
Nadia
Hello Sunman, I hope you enjoy it! However I'm not sure you are referring to the polenta cake recipe that you commented on or my recipe for nonna's sponge cake which is fluffy and lemony? Either way, they are both great recipes, hope you give them a try!
Suman
Yes sorry. Not your recipe. I have never cooked with polenta so I decided to practise on a lemon drizzle polenta cake. I also used medium cornmeal the 1st time. So once I feel confident enough I'll give it a go. Pistachio nuts are pretty pricey here that's why I practised on a different recipe first.
Nadia
Polenta gives the cake a chewier texture, quite satisfying but unlike the fluffy lemony cake of course. And I hear you about the price of pistachios, it's like purchasing gold!
Penelope Davies
This is fabulous. I've made it twice. Added some cardamon to the syrup first time, rosemary the second time. Served it with some tangy yoghurt. A big hit.
Nadia
Hello Penelope, thank you for your lovely comment. And also thank you for sharing your variation ideas, they sound delicious. Especially the rosemary, I've got to try that. Thanks again!
Frank
What a gorgeous cake, Nadia! I agree, very elegant. And delicious, I'm sure. Did I ever mention that pistachios are my very favorite nut? I'd gobble this right up.
Nadia
Thank you very much Frank! This cake was a big hit at our house. I had at least 1 slice per day to enjoy with my coffee and I am definitely a huge fan of pistachios as you can tell.