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Gluten-free Lemon, Polenta & Pistachio Cakes

Gluten-free lemon, polenta and pistachio cakes: buttery and moist with a hint of texture thanks to polenta, nutty yet bright with citrus. Finished with a tart lemon glaze, you won’t be able to stop eating them! 

Ingredients
  • 220 g unsalted butter
  • 220 g caster sugar
  • 3 large eggs , room temperature
  • 2 tablespoons greek yogurt
  • 100 g ground almonds
  • 70 g ground pistachio
  • 150 g fine polenta
  • 1 teaspoon baking powder
  • pinch of salt
  • zest of 2 lemons
  • juice of 1/2 -1 lemon (3 tablespoons)
Lemon glaze
  • 1 1/2 cups icing sugar
  • 2-3 tablespoons lemon juice
  • Extra coarsely chopped pistachios
Instructions
  1. Preheat the oven to 180°C. Grease and line eight mini loaf tins. I would recommend lining the base with baking paper - I tried just greasing and flouring but it was very tricky to get them out of the tins!
  2. In the bowl of a stand mixer, cream the butter and sugar until pale.
  3. Add the eggs one at a time, beating after each addition. Mix in the greek yogurt.
  4. Add the ground almonds and ground pistachios and mix gently for a few seconds. Add the fine polenta, baking powder and salt and fold in gently.
  5. Add the zest of 2 lemons and juice of 1/2-1 lemon (about 3 tablespoons total) and mix to just combine.
  6. Divide batter evenly between the loaf tins and smooth the surface.

  7. Bake for 20-25 minutes or until a skewer inserted just comes out clean

  8. Leave to cool for 15 minutes before removing from tins to a wire rack.
Glaze
  1. Turn the mini cakes upside down.
  2. Miix together icing sugar with lemon juice until it is a thick, smooth consistency. Err on the side of too thick - you can always add more lemon juice.
  3. Test it out on one of the cakes - it should dollop on top. Spread it to the edge with a knife or offset spatula, then it should drip gently down the sides.
  4. Repeat with the rest of the cakes. Sprinkle with extra chopped pistachios.