Description
This Orange Pistachio Polenta Cake with Rose Glaze is a delightful and moist cake featuring the nutty texture of fine polenta and the fresh flavors of orange zest and juice. Topped with a fragrant rose water glaze and extra chopped pistachios, this cake offers a unique blend of citrus and floral notes perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup (160g) fine polenta (cornmeal)
- 1 cup (125g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 3 large eggs
- Zest of 2 large oranges
- ½ cup (120ml) fresh orange juice
Add-ins
- ½ cup (60g) shelled pistachios, chopped
For the Rose Glaze
- 1 cup (120g) powdered sugar
- 2–3 tbsp rose water
- 1 tsp lemon juice
For Garnish
- Extra chopped pistachios
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to ensure the cake releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the fine polenta, all-purpose flour, baking powder, and salt to combine evenly and aerate the mixture.
- Cream butter and sugar, add eggs and orange: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the orange zest and orange juice for a fresh citrus flavor.
- Combine wet and dry mixtures: Gradually fold the dry ingredient mixture into the wet mixture carefully to avoid overmixing, which could toughen the cake. Then gently fold in the chopped pistachios for added texture and flavor.
- Bake the cake: Pour the batter evenly into the prepared cake pan and smooth the surface with a spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before glazing.
- Prepare the rose glaze: Whisk together the powdered sugar, rose water, and lemon juice until a smooth, pourable glaze is formed. Adjust the consistency with more rose water or powdered sugar as needed.
- Glaze and garnish: Once the cake has cooled, carefully remove it from the pan and place it on a serving plate. Drizzle the rose glaze over the top and garnish with extra chopped pistachios to add a crunchy, nutty finish.
Notes
- Ensure the butter is softened at room temperature for easier creaming with sugar.
- Do not overmix the batter once dry ingredients are added to maintain a tender crumb.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.
- Rose water is potent; start with 2 tablespoons and adjust to taste for the glaze.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
