Pistachio Polenta Cake with a White Chocolate and Coconut Ganache

This gluten-free recipe can be followed to make 1 large sandwich or 2 single layer cakes.

  • 1 hr
  • Serves 8
  • Vegetarian
  • Gluten Free
  • Intermediate


400g green pistachio nuts
100g polenta
100g gluten free plain flour
2 tspn gluten free baking powder
200g caster sugar
6 eggs
Zest and juice of 1 orange and 1 lemon
200g melted butter (cooled)
125ml olive oil
125ml sunflower oil

For the Ganache:
60ml coconut milk
75g white chocolate
5g glucose
150ml double cream


1. First make the ganache. Break up the white chocolate into chunks and place in a bowl.
2. Heat the coconut milk with the glucose until it boils and then pour over the white chocolate chunks, whilst still warm.
3. Mix in the double cream and then leave to set for around 2 hours.
4. Now for the cake. Blitz the green pistachio nuts in food processor until finely chopped then add the rest of the dry ingredients and and blitz until fully incorporated.
5. Whisk the eggs, sugar and orange and lemon zests to a light mousse texture.
6. Mix all of the wet ingredients together and then fold into the mousse mixture.
7. Fold the dry ingredients into the pistachio mixture.
8. Divide between 2 lined cake rings and and bake in a pre-heated oven at 170c, for 25 mins or until a skewer inserted into the centre of the cake comes out clean.
9. Once cooked, leave to cool.
10. When you’re ready to finish your cake, beat the ganache until it holds soft peaks and either use to sandwich your cake together or simply spread over the top.

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