This is a lovely and moist flour-free cake with the delicious flavour combination of lemon and honey. The vibrant pistachios add a lovely crunch whilst the rich and creamy crème fraîche cut through the sharp lemon.
Makes one cake
330g butter, softened
330g unrefined caster sugar
330g ground almonds
1 vanilla pod, split and seeds scraped out
4 eggs, beaten
Zest and juice of 3 lemons
1 teaspoon of baking powder
150g dried polenta
1 tablespoon of pistachio nuts, not the salted ones
3 tablespoons of honey
Knob of butter for greasing
Sprinkle of polenta for cake tin (optional)
Lots of crème fraîche
Heat the oven to 165°C.
Firstly, grease a 10-inch cake tin with butter and sprinkle with polenta to make it non-stick, or line a Pyrex dish with buttered greaseproof paper.
Cream the butter and sugar together using an electric whisk. Then add the ground almonds, vanilla, and the eggs a little at a time. Stir in the lemon juice and zest, reserving some juice for the syrup. Then fold in the baking powder and polenta and combine into a nice cake mix.
Spoon the mix into the prepared tin or dish and flatten the surface with a wet palette knife until smooth.
Place in the oven for 45 minutes to 1 hour until golden on top and it feels firm to the touch. Do the prick test by inserting a cocktail stick into the centre of the cake - if it comes out clean then the cake is ready. Leave the cake to cool.
Make a syrup by warming the pistachios, honey and lemon juice on a low heat.
Cut the cake into slices and drizzle with the syrup and serve with a huge dollop of crème fraîche.