Pistachio, Lemon & Polenta Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper, leaving a slight overhang for easy removal.

Dry ingredients

In a medium bowl, whisk together 1.5 cups fine polenta, 0.5 cup all-purpose flour, 2 tsp baking powder and 0.5 tsp fine sea salt until evenly combined. Set aside.

Wet ingredients

In a large bowl, cream 0.75 cup softened unsalted butter with 1 cup caster sugar using an electric mixer on medium speed until light and fluffy, about 3–4 minutes. Beat in 3 eggs one at a time, mixing well after each addition. Add 0.5 cup Greek yogurt (or dairy-free yogurt), 0.25 cup milk (or plant milk), 1 tsp vanilla extract, 2 tbsp fresh lemon juice and the lemon zest. Mix until combined but do not overbeat.

Combine

Fold the dry ingredients into the wet mixture in two additions, using a spatula and mixing just until incorporated. Gently fold in 0.75 cup finely chopped pistachios so they are evenly distributed. The batter will be relatively thick.

Bake

Spoon the batter into the prepared pan, smoothing the top. Scatter 0.25 cup lightly chopped whole pistachios over the surface. Bake in the preheated oven for 30–38 minutes, or until the top is golden and a skewer inserted in the center comes out with a few moist crumbs (not wet batter).

Cool and syrup

While the cake is baking, combine lemon syrup (0.25 cup made from equal parts fresh lemon juice and sugar heated until sugar dissolves; cooled) and set aside. When the cake comes out of the oven, let it cool in the pan for 10 minutes. Poke the warm cake gently with a skewer or fork across the top and brush/pour the lemon syrup over the warm cake so it soaks in. After 20 minutes, lift the cake from the pan and transfer to a wire rack to cool completely.

Warm milk and cream

In a medium saucepan, combine 1 cup full-fat milk, 1 cup heavy cream (or coconut cream for vegan), 0.5 cup granulated sugar, 1 tbsp orange zest and 0.5 tsp vanilla extract. Warm over medium heat until the mixture is hot and the sugar has dissolved, but do not let it boil.

Temper egg yolks

In a separate bowl, whisk 4 egg yolks. Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly.

Cook custard

Cook the mixture over low to medium heat, stirring constantly with a spatula, until it thickens slightly and coats the back of the spatula (temperature about 170–175°F / 77–80°C). Do not boil or scramble the eggs.

Finish and chill

Remove from heat and immediately stir in 0.75 cup orange marmalade and 0.25 tsp salt until melted and smooth. Pass the custard through a fine-mesh sieve into a clean bowl to remove any bits. Cover the surface with plastic wrap to prevent a skin and chill in the refrigerator until thoroughly cold, at least 4 hours or overnight.

Churn

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze until firm, at least 2–4 hours.

To serve, slice the cooled pistachio, lemon & polenta cake into wedges. Place a slice on each plate and add a scoop of orange marmalade ice cream alongside or on top. Dust lightly with 1 tbsp powdered sugar if desired and scatter a few extra chopped pistachios for crunch.

Storage: Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Store ice cream in the freezer for up to 2 weeks.