Flour-free polenta and pistachio cake

Recipe from: 20 August 2015
recipes, bake, cake

Ingredients 18
Time 00:25
  • 120
    dried dates
  • 1/2
    bicarbonate of soda
  • 175
    butter, at room temperature
  • 175
    castor sugar
  • 4
    eggs, separated
  • 200
    fine ground instant polenta
  • 100
    ground pistachios
  • 1
    baking powder
  • pinch of salt
  • juice of 1 lemon
  • 1/4
    golden syrup
  • ICING:
  • 1
    egg white
  • 100
    icing sugar, sifted
  • 2
    lemons, sliced
  • 1
    cup sugar


Preheat the oven to 170ºC.

Grease a 1L loaf tin. Place the dates and bicarb in a bowl and cover with boiling water. Allow the dates to stand for 30 minutes, then drain, but reserve 1 tbsp of the water and chop the dates.
Place the butter and castor sugar in a bowl, beat until smooth and pale. Add the egg yolks one at a time, beating well after each addition. In a separate bowl, beat the egg whites until stiff peaks form.
Stir the polenta, pistachios, baking powder, salt, dates and date water into the butter mixture, then fold through the beaten egg whites.
Spoon the batter into the cake tin and bake for 50–60 minutes.
For the syrup
In a small pot, bring to a boil the lemon juice and golden syrup. Simmer for 3 minutes.
Remove the cake from the oven and pour over the syrup. Allow the cake to stand in the tin until cool.
For the icing
Whisk together the egg white and icing sugar until soft peaks form.
For the sliced lemons
Place the sliced lemons in a small pot, cover with water and simmer for 15 minutes, add the sugar and half a cup of water, cook until the syrup has thickened, set aside and allow to cool.
To serve
Spread the icing over the cake, top with lemons and drizzle with syrup.

Makes a 20cm cake

Text and image: Fairlady magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: bake  |  cake  |  recipes

You might also Like


24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.