Recipe: Orange, pistachio and polenta cake from Val Stones

“This is a cake I came to later in life,” says Val. “I had eaten it often and always promised to make it myself one day! I have family members who are coeliac, so I needed a version that was suitable for them. I searched lots of recipes but was never quite happy with the texture or flavour. That is, until I combined juicy sweet oranges with pistachio paste – and bone-friendly almonds, of course! A scattering of pistachios and the syrup topping takes it to another level.”

Recipe (contains nuts)

Serves: 12 -14 slices
Prep time: 20 minutes
Baking time: 40 minutes plus cooling
Warning: Contains nuts

What you’ll need

• 9 inch / 23cm springform cake tin, lined with baking parchment or a round silicone liner, the sides greased lightly with butter

• Free standing mixer or hand-held mixer

• A small saucepan

• A cake tester

Ingredients

• 200g softened butter

• 200g caster sugar

• 200g ground almonds

• 120g fine polenta

• 1 ½ tsp baking powder

• 3 large free range eggs

• Juice and zest of 1 unwaxed lemon

• Juice and zest of 1 unwaxed orange

• 1 tbsp pistachio paste

• 1 tbsp crushed pistachios

For the syrup

• Juice and zest of 2 unwaxed oranges

• Juice and zest of half an unwaxed lemon

• 150g icing sugar

Method

1. Prepare the baking tin and preheat the oven to 160°C fan, 180°C, gas mark 4, 350F.

2. Beat the butter and the sugar until pale and whipped.

3. In a bowl, mix the almonds, polenta and baking powder. Lightly beat the eggs, adding a third of the polenta mix and a third of the beaten eggs. Continue to beat, adding a third at a time until all the ingredients are added.

4. Add the citrus fruit juices, zest and pistachio paste to the cake mixture until combined.

5. Spoon into the tin, tap the tin down and spread the mixture evenly. Place in the oven for about 40 minutes but check after 35 minutes. This isn’t a cake to listen to, to see if it’s baked! The cake is ready when a cake tester comes out almost clean. The cake might be a bit wobbly but that’s fine. The edges should be coming away from the sides of the tin. Place the cake tin on a baking sheet and allow to cool completely before removing from the tin.

6. Now make the syrup by adding the juice, zest and icing sugar to a small pan on a low heat, stir until the icing sugar has dissolved and remove from the heat.

7. Prick the cake evenly with small holes then pour the warm syrup over the top allowing it to soak in. Use a pastry brush to distribute evenly if needed.

8. When the cake is completely cold, remove it from the baking tin. Place on a serving dish and then place in an airtight container. Serve with a little whipped cream for extra indulgence!

9. The cake can be kept in the fridge for up to three days but it’s so delicious, it won’t last that long!

Val’s top tip

“I use Dr Oetker’s baking powder as it’s gluten free," says Val. "If you wish to make this a dairy-free cake, substitute 150ml light, mild olive oil instead of the butter and beat for at least 8 minutes.”

Nourishing your bones

Our calcium and vitamin D food choosers can help you make the right food choices for your bones. You can find more recipes on Val's website.