Pistachio and polenta cake with blood orange syrup

  • 1 hr 25 mins cooking
  • Serves 12
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Blood orange syrup
  • 1 cup (250ml) strained blood orange juice
  • 1 cup (220g) caster (superfine) sugar
  • 1 medium_piece cinnamon stick
Pistachio and polenta cake
  • 1 1/4 cup (300g) sour cream
  • 125 gram unsalted butter, softened
  • 1 cup (220g) caster (superfine) sugar
  • 2 cup (300g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 2/3 cup (110g) polenta
  • 1 teaspoon finely grated blood orange rind
  • 3/4 cup (180ml) water
  • 2/3 cup (100g) roasted shelled pistachios


Pistachio and polenta cake with blood orange syrup
  • 1
    Preheat oven to 160°C. Grease deep 20cm (8-inch) round cake pan; line base and side with baking paper.
  • 2
    To make blood orange syrup, stir ingredients in small saucepan over heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until syrup thickens. Cool. Remove cinnamon stick.
  • 3
    Meanwhile, beat sour cream, butter, sugar, sifted flour and soda, polenta, rind and the water in large bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture is smooth and has changed to a paler colour. Stir in nuts. Spread mixture into pan.
  • 4
    Bake cake about 1 hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool. Serve cake with syrup.


Blood oranges are in season for all too short a time in winter. They have red-streaked, salmony-coloured flesh with a sweet, non-acidic pulp and juice with a slight berry taste; even the skin is not as bitter as other citrus.