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Orange, pistachio, and polenta loaf cake

Based on 18 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
30
min.
Preparation
50
min.
Baking
150
min.
Resting

Ingredients

Servings:-12+
oranges
165 g polenta
100 g pistachios
80 ml vegetable oil
95 g flour
200 g sugar
2 tsp baking powder
½ tsp salt
5 tbsp olive oil
440 g confectioner’s sugar
120 ml water
vegetable oil (for greasing)
Metric
Imperial

Utensils

  • oven
  • parchment paper
  • loaf pan (9x5 in.)
  • fine grater
  • citrus press
  • food processor
  • 2 bowls
  • pastry brush
  • knife
  • cutting board
  • bowl (large)
  • whisk
  • rubber spatula
  • toothpick
  • 2 wire racks

Nutrition per serving

Cal
407
Protein
3 g
Fat
15 g
Carb
67 g
  • Step 1/4

    Preheat oven to 160ºC/325ºF. Grease a loaf pan with some vegetable oil, then line with parchment paper and grease again. Zest oranges, then juice them. Pulse pistachios in a food processor until fine. Reserve about 1 tbsp. for garnish.
    • oranges
    • 100 g pistachios
    • vegetable oil (for greasing)
    • oven
    • parchment paper
    • loaf pan (9x5 in.)
    • fine grater
    • citrus press
    • food processor
    • bowl
    • pastry brush
    • knife
    • cutting board

    Preheat oven to 160ºC/325ºF. Grease a loaf pan with some vegetable oil, then line with parchment paper and grease again. Zest oranges, then juice them. Pulse pistachios in a food processor until fine. Reserve about 1 tbsp. for garnish.

  • Step 2/4

    In a large bowl, whisk together orange zest, flour, polenta, sugar, baking powder, salt, and remaining pistachios. In a smaller bowl, whisk together olive oil, vegetable oil, water, and approx. 2 tbsp. of orange juice.
    • 165 g polenta
    • 95 g flour
    • 200 g sugar
    • 2 tsp baking powder
    • ½ tsp salt
    • 5 tbsp olive oil
    • 80 ml vegetable oil
    • 120 ml water
    • bowl (large)
    • bowl
    • whisk

    In a large bowl, whisk together orange zest, flour, polenta, sugar, baking powder, salt, and remaining pistachios. In a smaller bowl, whisk together olive oil, vegetable oil, water, and approx. 2 tbsp. of orange juice.

  • Step 3/4

    Add wet ingredients to dry ingredients, using a rubber spatula to fold together gently, just until mixed. Transfer to greased and lined loaf pan and bake for approx. 50 min., or until top is golden brown all over and a toothpick inserted in the center comes out clean. Transfer to a wire rack but leave in the pan and let cool completely, approx. 2 hrs. Once cooled, gently lift the cake out of the pan and peel away the parchment paper.
    • rubber spatula
    • toothpick
    • wire rack

    Add wet ingredients to dry ingredients, using a rubber spatula to fold together gently, just until mixed. Transfer to greased and lined loaf pan and bake for approx. 50 min., or until top is golden brown all over and a toothpick inserted in the center comes out clean. Transfer to a wire rack but leave in the pan and let cool completely, approx. 2 hrs. Once cooled, gently lift the cake out of the pan and peel away the parchment paper.

  • Step 4/4

    Whisk confectioner’s sugar and add remaining orange juice 1 tbsp. at a time to create a thick but pourable glaze. Pour over the cooled cake, letting it drip down the sides, then top with reserved pistachios. Let rest for another 30 min. before slicing. Enjoy!
    • 440 g confectioner’s sugar
    • wire rack

    Whisk confectioner’s sugar and add remaining orange juice 1 tbsp. at a time to create a thick but pourable glaze. Pour over the cooled cake, letting it drip down the sides, then top with reserved pistachios. Let rest for another 30 min. before slicing. Enjoy!

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