PEACH, LIME AND PISTACHIO POLENTA CAKE
Leftover cake refrigerates well covered in clingfilm, but bring it to room temperature to serve. You can add yoghurt and topping to individual slices just before serving.
SERVES: 8-10 PREPARATION TIME: 15 minutes
COOKING TIME: 1 hour 15 minutes 3 peaches
3 large eggs
200g caster sugar
3 unwaxed limes
150g fine polenta
175g pistachio nuts, finely blitzed in a food processor
150g salted butter, melted and cooled slightly, plus extra for greasing For the topping:
150ml Greek yoghurt
25g pistachio nuts, roughly chopped 2 tbsp clear honey
1 Put the peaches into a small saucepan, cover with boiling water and simmer for around 25 minutes, or until soft. Drain, then immediately plunge the peaches into cold water to cool them. Remove the stones, drain any excess water, then blitz the flesh in a blender until smooth.
2 Preheat the oven to 180°C/gas mark 4. Grease a 23cm springform cake tin and line it with baking paper. Beat the eggs and sugar together in a bowl. Finely grate the zest of two and a half limes directly into the bowl. Add the polenta and pistachios, then mix well. Stir in the cooled melted butter and the peach purée. Pour the mixture into the prepared cake tin and bake for 45 to 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool completely in the tin or overnight.
3 Remove the cake from the tin and place it on a serving plate. Prepare the topping just before you are ready to serve. Spread the Greek yoghurt straight from the fridge over the surface of the cake. Alternatively, if you’re not going to eat the whole cake in one sitting, you can slice the cake into portions and top each slice individually.
4 Slice the peach and arrange on top of the yoghurt. Scatter over the pistachios and finely grate zest of the remaining half lime over the top. Drizzle over the honey and serve immediately. Recipes taken from Feasts by Sabrina Ghayour (Mitchell Beazley, £20)
Peach, lime and pistachio polenta cake