Pistachio Orange Polenta Cake (gluten free)

Pistachio orange polenta cake with orange wedge on top.

Pistachio Orange Polenta Cake (gluten free)

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!

Course Dessert

Cuisine Italian

Keyword pistachio and orange polenta cake, gluten free pistachio polenta cake

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 334kcal

Author Nadia Fazio

Equipment

1 " class="wprm-recipe-equipment-link" rel="nofollow">9 inch spring form pan

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 tsp salt

For topping

2 tbsp. freshly squeezed orange juice from 1/2 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

Substitutions and Variations:

-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.

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.

Nutrition