Orange, pistachio, and polenta loaf cake

Step 1/4

• ⅓ oranges
• 16⅔ 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

• 27½ g polenta
• 15⅞ g flour
• 33⅓ g sugar
• ⅓ tsp baking powder
• ⅛ tsp salt
• ⅞ tbsp olive oil
• 13⅓ ml vegetable oil
• 20 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

• 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

• 73⅓ 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!

Enjoy your meal!