Past disasters proved first-hand the importance of handling the butter properly in this recipe, overmixing created explosive results which were impossible to remedy (a source of great stress as usually when we made this mix in the kitchen it was in huge 10-15kg batches, so you knew you’d be dealing with explosive cakes for a few more days). Don’t let this anecdote discourage you, it’s a quick technique to master and the results are superb.
RECIPE:
PISTACHIO POLENTA SPONGE
240g UNSALTED BUTTER (Cold and Cubed)
270g CASTER SUGAR (Honestly no point in thinking about playing with different sugars here, you want a neutral taste here to bring out the lemon flavour. If you WERE using different nuts and not using zests then dark sugars could be bought into here. )
ZEST OF 2 LEMONS
140g COARSE POLENTA
1 Tsp BAKING POWDER
3 MEDIUM WHOLE EGGS (Room Temperature- cold eggs will affect the butter, potentially causing the butter to harden in the mixture and cause lumps)
JUICE OF 2 LEMONS
80g BLITZED PISTACHIO
180g GROUND ALMONDS (Because they’re cheaper and generally much easier to handle. Pistachios seem to release their oils much easier into cake batters and sponges making it a bit temperamental)
1 WHACK OF SALT (Generous pinch, or not. Baker’s choice)
LEMON SOAKING SYRUP
JUICE OF 2 LEMONS
50g WATER
100g CASTER SUGAR
LEMON CREAM CHEESE FROSTING
500g CREAM CHEESE
ZEST OF 2 LEMONS
50g DOUBLE CREAM
20g BLITZED PISTACHIO (for the top, don’t be thick and put it INSIDE the frosting
BEFORE YOU START…
Preheat your oven to 160c (Fan Oven- 170c for other, less powerful ovens)
Grease and line a 23cm diameter cake tin
METHOD:
THE PISTACHIO POLENTA SPONGE…
Mix the butter, caster sugar, vanilla, and lemon zest until it comes together like a dough. TO PREVENT OVER-MIXING, THIS STAGE IS BEST DONE BY HAND. Almost pushing the ingredients with the back of a wooden spoon or plastic dough-scraper. Mix the dry ingredients and then fold into the mix, ensuring not to overmix.
Add the eggs and lemon juice in stages, a small amount at a time, making sure they are fully incorporated before adding the next batch. Finish by folding in the nuts (by hand, so you can have a good check on the mixture). Spread the mixture evenly into your tin and bake for about 40-45 minutes until the cake is golden and a knife or toothpick comes out clean.
THE LEMON SOAKING SYRUP…
Bring everything to the boil, ensuring the sugar has dissolved. Keep warm until needed. Before you soak your sponge, dot the surface all over with a toothpick, soak the sponge straight from the oven while still in the tin and leave to cool.
THE LEMON CREAM CHEESE FROSTING…
Mix the cream cheese to soften, add the zest and cream and mix until everything is nicely incorporated (nicely = evenly).
TO FINISH: Cover the cake evenly with the cream cheese frosting using a palette knife or the back of a spoon – making either uniform or random swirls, bakers’ choice. Sprinkle with blitzed pistachio nuts and serve. This cake will keep for 3-4 days, best stored in the fridge (for the frosting and because of all the syrup soaking).
