Lemon polenta cakes with pistachio nuts and mascarpone
MAKES 10 // PREP TIME 20 MINS // COOK 40 MINS (PLUS SOAKING, COOLING)
“Sicily is synonymous with citrus, in particular lemons and oranges, and some of the best pistachio nuts in the world come from the island, too,” says Koludrovic. “I love playing with this recipe using the best citrus I can find, especially blood oranges, Meyer lemons and bergamot, when I’m lucky.”
Olive oil spray, for greasing 200 gm softened butter
200 gm caster sugar
Finely grated rind of 3 lemons
200 gm almond meal
100 gm fine polenta
1½ tsp baking powder
3 eggs
LEMON SYRUP
75 ml lemon juice
(from about 2 lemons) 75 gm (⅓ cup) caster sugar
MASCARPONE FROSTING
150 gm mascarpone
150 gm thickened cream
Finely grated rind of 1 lemon
Scraped seeds from 1 vanilla bean
CANDIED PISTACHIO NUTS
50 gm pistachio nuts
2 tbsp simple sugar syrup
(see cook’s notes p176)
1 Preheat oven 170°C. Grease ten 5cm metal ring moulds (see note) and line with baking paper, ensuring paper is twice as high as the moulds (cakes will rise quite a lot). Beat butter, sugar and lemon rind in an electric mixer fitted with the paddle attachment on low speed until smooth, being careful not to aerate mixture (2-3 minutes).
Mix almond meal, polenta and baking powder in a bowl, then beat 2 tbsp polenta mixture into butter mixture. Add eggs one at a time, beating to incorporate between additions, then fold in remaining polenta mixture. Transfer batter to a piping bag fitted with a wide, plain nozzle and pipe into moulds to just
below the lip. Bake until golden, well risen and firm to touch (18-20 minutes).
2 For lemon syrup, bring lemon juice and sugar to the boil in a small saucepan, stirring to dissolve sugar. Cool briefly. Poke holes in cakes with a skewer, then pour warm syrup over them (make sure the syrup isn’t hot or the cakes will break down). Soak cakes until ready to serve. 3 For mascarpone frosting, whisk ingredients in a bowl to firm peaks (1-2 minutes). Refrigerate until required.
4 For candied pistachio nuts, preheat oven to 150°C. Soak nuts in sugar syrup in a bowl (5 minutes). Drain, then spread nuts over a tray lined with baking paper and bake until golden and crunchy
(15-20 minutes; the oil in the nuts means that while warm they’re soft, so cool a couple to test for crunch). Cool completely, then coarsely chop.
5 Remove paper from cakes, pipe mascarpone frosting generously on top and serve scattered with chopped candied pistachio nuts. Cakes are best eaten the day they’re made. Note These cakes can be made in advance and frozen, unsoaked and unfrosted, for up to three months, or refrigerated for up to a week.