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Pistachio & Polenta Cake

Serves 8

22 VEX 0749 SHOP February Web Assets 2 Recipe Shot Pistachio And Polenta Cake



  1. Grease a 20cm tin and preheat oven to 160°C/320°F.
  2. Whisk the aquafaba until stiff peaks form, then add sugar until incorporated.
  3. In a separate bowl mix the nuts, polenta, plain flour and baking powder.
  4. Blitz the lemon zest, oil and melted butter together.
  5. Add the blitzed oil mix to the dry ingredients, then gently fold into the meringue.
  6. Bake for 30-40 minutes until an inserted skewer comes out clean.
  7. Place cake in a fridge to prevent sinking.

Used in this recipe

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