This Pistachio Polenta Cake with Limoncello Mascarpone Cream is a stunning and unique dessert that combines the nutty richness of pistachios and the delightful texture of polenta with a luxurious, citrusy mascarpone cream. The cake is moist, flavorful, and slightly crumbly, while the Limoncello mascarpone cream adds a tangy, smooth finish. This dessert is perfect for special occasions or a sweet treat after a delicious meal!
Ingredients
For the Pistachio Polenta Cake:
1 cup ground almonds (almond meal)
1/2 cup polenta (cornmeal)
1/2 cup unsalted pistachios, finely ground
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1/2 cup milk (whole or buttermilk for a richer texture)
Zest of 1 lemon
1 tablespoon lemon juice
For the Limoncello Mascarpone Cream:
1 cup mascarpone cheese, softened
1/2 cup heavy cream
2 tablespoons Limoncello liqueur (adjust to taste)
2 tablespoons powdered sugar (or more to taste)
Zest of 1 lemon
1/2 teaspoon vanilla extract
For Garnish (optional):
Chopped pistachios
Lemon zest or thin lemon slices
Fresh mint leaves
Baked crepes
I love serving these at my parties. It’s such a breeze (and cheap) to make and looks so fancy
Banana and biscuit cake: the delicious dessert without oven
Lady wins $343.9 million in lottery: donates large amount to Army Veterans
BANANA CAKE
Strawberry Cheesecake Cinnamon Rolls
Concerned Father Deals with Daughter’s Worsening Attitude
My Grandmother Faked Deafness to Test Us Before Dividing Her Inheritance—The Results Were Astonishing
THE SLEEP-BOOSTING ELIXIR: BOILING BANANAS FOR A RESTFUL NIGHT’S SLEEP
