Ruby-red Grapefruit Pistachio & Rosemary Cake
A delicious gluten and dairy free cake with a citrus zing.
Servings: 8 portions
Equipment
- 20cm cake tin
Ingredients
- 110 g unsalted pistachios
- 1½ Ruby-red grapefruits
- 1 ½ tsp GF baking powder
- 90 g polenta
- 180 g golden caster sugar
- 4 large eggs 2 separated
- 190 g olive oil
Grapefruit & Rosemary Syrup
- 45 g golden caster sugar
- 90 ml grapefruit juice
- 1 spring rosemary
To decorate
- malden salt
- 20 g pistachios
- dried rose petals optional
- rosemary sprigs
Instructions
- Pre-heat the oven to 170°C fan. Line a 20cm cake tin with baking parchment.
- Begin with blitzing the pistachio to a fine meal and place in a bowl, add the polenta and baking powder, stir to combine. Zest the grapefruits and stir into the dry ingredients, set to one side.
- Next place the sugar and oil in a medium size bowl, with a balloon whisk combine. Add 2 eggs and 2 egg yolks, whisk again to a smooth batter. Fold the dry ingredients into the egg mixture. Whisk the egg whites with a pinch of salt until soft peaks form. Whisk a tablespoon into the cake batter, then fold the remainder in with a large metal spoon. The batter doesn't need to be completely smooth, if its marbled with egg white that's fine. Pour into the tin.
- Bake for 40-45 minutes or when a cocktail stick, inserted in the centre of the cake comes out clean.
- While the cake is baking, prepare the syrup. Pour the grapefruit juice into a small saucepan with the sugar and rosemary. Bring to a slow simmer. When the sugar has dissolved, remove from the heat. Set to one side to infuse.
- Fish out the rosemary from the syrup and spoon over the cake when you remove it from the oven. Roughly chop the remaining nuts and sprinkle on the cake with a good pinch of Malden salt, rosemary sprigs and dried rose petals, if using.
Notes
Suitable for freezing, just don't add the syrup to the cake. Make and freeze, then spoon hot over the cake.