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Citrus Polenta Cake with Greek Yoghurt & Pistachios

This cake has a sweet citrus flavour and is dense and moist. Try it out with a cup of coffee on a cold afternoon.

You will need:

Lamb Brand Castor Sugar 250g

Lamb Brand Polenta 200g

Lamb Brand Pure Ground Almonds 150g

Lamb Brand Pistachios 50g, roughly chopped

Lamb Brand Baking Powder 1 tsp

Unsalted Butter 250g

Greek Yoghurt 250g

Zest of 2 Lemons

Zest & Juice of an Orange

To decorate:

Lamb Brand Toasted Pistachios 50g, roughly chopped

Greek Yoghurt 250g

Zest of an Orange

All you have to do is:

1. Line a 20cm spring bottomed tin with baking paper and put aside.

2. Start by beating together the butter and sugar till light. Mix in the 100g pistachios, polenta, ground almonds and baking powder.

3. Next, mix in the eggs one at a time, followed by the 250g Greek yogurt, citrus juice and zest.

4. Spoon into the prepared baking tin, level out and bake in a hot oven at 200`C for approximately 50 minutes.

5. Remove from the oven and allow to cool down completely.

6. To serve, spread over the remaining Greek yogurt and toss over the pistachios and orange zest.