Pistachio Polenta Cake with Limoncello Mascarpone Cream

pistachio polenta cake
  • 8 servings
  • 30 minutes to prepare
Print This


  • For The Cake
  • 200g butter + 25g for greasing
  • 150g caster sugar
  • 2 lemons, juice and zest
  • 200g pistachio nuts
  • 200g polenta
  • 4 eggs
  • For The Glaze:
  • 25g honey
  • 50ml Limoncello
  • 1 lemon, zest only
  • For The Limoncello Mascarpone:
  • 200g mascarpone
  • 50g icing sugar
  • 50ml Limoncello
  • To Garnish:
  • 50g chopped pistachios



  1. Preheat the oven to 180°c/ 160°c Fan /356°F/ Gas Mark 4.
  2. Lightly grease a 20cm spring base cake tin and line the bottom with parchment paper.
  3. Whisk the butter, sugar, lemon juice and zest until light and fluffy.
  4. Blitz the pistachio nuts in a food processor until they reach a sand like texture and add to the polenta flour.
  5. Beat the eggs one by one into the butter and sugar mix then carefully fold in the polenta and pistachio mix to form a smooth batter.
  6. Pour into the greased tin and bake in the oven for 30-35 minutes.
  7. Mix together the honey, Limoncello and lemon zest and brush all over the cake.
  8. Garnish with some chopped pistachios and allow to cool.
  9. To make the Limoncello mascarpone, mix together the mascarpone, icing sugar and Limoncello until smooth.
  10. Serve a slice of cake with a generous dollop of Limoncello mascarpone.

Chef’s Tip:
Keep any leftover cake, dice and freeze in a bag. This is perfect for an Italian style trifle with oranges, raspberries, custard and then topped with more Limoncello mascarpone.