Pistachio Polenta Cake
A gluten-free, lemon‑scented pistachio polenta cake topped with a tangy lemon glaze. Preserved lemon adds a salty‑savory note but can be omitted for a simpler citrus flavor.
Adapted from "I'll Bring Dessert: Simple, Sweet Recipes for Every Occasion" by Benjamina Ebuehi (Quadrille, 2024), this lemon-flavored cake is both easy to make and very festive. It also happens to be gluten-free. You will need a food processor to grind the pistachios, but the cake batter can be mixed together with a whisk. Along with the grated lemon zest, a little chopped preserved lemon adds a complex, salty-savory note, but feel free to leave it out for a more straightforward citrus flavor. This cake keeps well overnight if you want to bake it ahead of time (store it at room temperature).
Adapted from Adapted from "I'll Bring Dessert: Simple, Sweet Recipes for Every Occasion" by Benjamina Ebuehi (Quadrille, 2024)