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Peach, Lime & Pistachio
Polenta Cake

3 peaches
3 large eggs
200g coconut sugar
3 unwaxed limes
150g fine polenta
175g pistachio nuts, finely blitzed in a food processor
150g salted butter, melted and cooled slightly, plus extra for greasing


For the topping:

1 peach
150ml greek yoghurt
25g pistachio nuts, roughly chopped
2 tbs clear honey

s 8-10

1. Put the 3 peaches into a small saucepan, cover with boiling water and simmer for about 25 minutes, or until soft. Drain, then immediately plunge the peaches into cold water to cool them. Remove the stones, drain any excess water, then blitz the flesh in a blender until smooth.

2. Preheat the oven to 180 degrees C. Grease a 23cm springform cake tin and line it with baking paper.

3. Beat the eggs and sugar together in a bowl. Finely grate the zest of 2.5 limes directly into the bowl. Add the polenta and blitzed pistachios, then mix well. Stir in the cooled melted butter and, lastly, the peach puree. Pour the mixture into the prepared cake tin and bake for 45-50 minutes, or until a skewer inserted into the centre of the bake comes out clean. Leave the cake to cool completely in the tin or overnight.

4. Remove the cake from the tin and place it on a serving plate. Prepare the toppings, just before you are ready to serve. Spread the greek yoghurt over the cake. Slice the peach and arrange on top of the yoghurt. Scatter over the pistachios and finely grate the remaining lime zest over the top. Drizzle over the honey and serve immediately.

Allergens: Nuts. Dairy.

Source: Sabrina Ghayour

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