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Zesty Kumquat and Pistachio Polenta Cake: A Gluten-Free Delight
Indulge in a gluten-free kumquat and pistachio polenta cake. A healthy dessert that's naturally sweet and bursting with flavor. Try it today!
Welcome to the world of guilt-free indulgence with this Zesty Kumquat and Pistachio Polenta Cake. This unique dessert combines the tangy zest of kumquats with the rich nuttiness of pistachios, all nestled in a moist polenta base. Not only is this cake a feast for the senses, but it's also a nutritional powerhouse, offering the goodness of whole grains and healthy fats.
Kumquats are a little-known citrus gem, packed with vitamin C and antioxidants. When combined with pistachios, which are loaded with heart-healthy monounsaturated fats and protein, this cake becomes a delightful, nutritious addition to your healthy dessert repertoire. This recipe is perfect for those looking to enjoy a sweet treat without compromising their health goals.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
8
Calories
320 kcal
per serving
Cuisine
Mediterranean
Indulge in a gluten-free kumquat and pistachio polenta cake. A healthy dessert that's naturally sweet and bursting with flavor. Try it today!
Ingredients
- • polenta: 1 cup
- • almond flour: 1/2 cup
- • shelled pistachios: 1/2 cup, roughly chopped
- • kumquats: 1 cup, thinly sliced
- • eggs: 3 large
- • honey: 1/3 cup
- • olive oil: 1/4 cup
- • baking powder: 1 teaspoon
- • vanilla extract: 1 teaspoon
- • sea salt: 1/4 teaspoon
- • lemon zest: from 1 lemon
Instructions
- 1 Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease it with olive oil.
- 2 In a large mixing bowl, whisk together the polenta, almond flour, baking powder, and sea salt. Set aside.
- 3 In another bowl, beat the eggs and honey until well combined. Stir in the olive oil, vanilla extract, and lemon zest.
- 4 Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in half of the chopped pistachios.
- 5 Pour the batter into the prepared cake pan. Arrange the sliced kumquats evenly over the top and sprinkle with the remaining pistachios.
- 6 Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving Suggestions
- • This Zesty Kumquat and Pistachio Polenta Cake pairs beautifully with a dollop of unsweetened Greek yogurt, adding a creamy contrast to the zesty cake. For a refreshing beverage, serve it with a cup of green tea or a chilled hibiscus tea, which complements the citrus notes of the kumquats. Garnish the cake with a few extra kumquat slices and a sprinkle of powdered pistachios for a visually appealing presentation. Perfect for afternoon tea or a light dessert after a savory meal.
Storage Tips
Store any leftover cake in an airtight container at room temperature for up to two days. For extended freshness, you can refrigerate the cake for up to five days. To maintain its moist texture, allow the cake to reach room temperature before serving. If freezing, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to two months.
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