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Polenta, Lime & Blueberry Cakes

Polenta, Lime & Blueberry Cakes

Makes 12 | GF 


70g pistachios (shelled)
¾ cup instant polenta
⅓ cup rice flour
½ teaspoon baking powder
pinch salt
250g butter, very soft but not melted
1 cup caster sugar
finely grated zest 2 large limes
4 large eggs, size 7
juice 1 lime
1-1½ cups frozen blueberries 

To assemble
1½ cups icing sugar, sifted
3-4 teaspoons lime juice
2 tablespoons pistachios, finely chopped
freeze-dried, sliced blueberries, optional  



  1. Preheat the oven to 160°C fan bake.
  2. Generously grease 12 friand tins or small cake tins and line the bases with a circle of baking paper (my tins are 100ml capacity each).
  3. Put the pistachio nuts and ¼ cup of the polenta in a food processor and blend until finely chopped but not to a powder. Tip into a bowl and combine with the remaining polenta, flour, baking powder and salt. 
  4. Beat the butter, sugar and lime zest together until very light and pale. Whisk the eggs together in a jug then gradually beat into the butter mixture.
  5. Add the dry ingredients and the lime juice and gently beat to combine.
  6. Divide the mixture between the tins and smooth the tops. Place 5-6 frozen blueberries on each cake, but don’t press them into the mixture.
  7. Bake for about 30 minutes until the tops are golden and the cakes are firm.
  8. Leave to cool in the tins for 10 minutes. Run a knife around the inside of the tins to loosen then remove and place on a cooling rack.
To assemble
Combine the icing sugar and enough lime juice to make a thick pourable icing, adding a little more icing sugar or juice if needed to get the right consistency. Drizzle over each cake and top with the pistachios and freeze-dried blueberries. 
[c/o Dish]

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