Grapefruit polenta cake

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the cake:

• Fine cornmeal or polenta: 300g/10½oz
• Gluten-free baking powder: 2 tsp
• Vegetable oil, plus extra for greasing: 200ml/7fl oz
• Caster sugar: 175g/6oz
• Grapefruits, very finely grated zest only: 2
• Free-range eggs: 3
• Salt: pinch

For the syrup:

• Icing sugar: 125g/4½oz
• Grapefruits, juice only: 2
• Campari (optional): 1–2 tbsp

For the topping:

• Dairy-free yoghurt: 200g/7oz
• Icing sugar: 4 tbsp
• Shelled, unsalted pistachios: 2 tbsp

Method

1. Prepare the tin: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease a 23cm/9-inch round cake tin (preferably not a loose-bottomed one to prevent syrup leakage) with butter and line it with baking paper.
2. Mix the dry ingredients: In a bowl, combine the fine cornmeal or polenta, baking powder, and a generous pinch of salt. Mix well and set aside.
3. Make the batter: In a separate large bowl, combine the vegetable oil, caster sugar, and finely grated zest of 2 grapefruits. Beat until the mixture is very soft and aerated. Add the 3 eggs one at a time, alternating with 2 tablespoons of the cornmeal mixture after each egg addition, beating well in between. Finally, fold in the remaining cornmeal mixture. The batter will be quite stiff.
4. Bake the cake: Transfer the batter to the prepared cake tin and smooth the top. Bake for 35–40 minutes, or until the top is springy and a rich brown color. The cake should have shrunk away from the sides of the tin.
5. Make the syrup: While the cake is baking, prepare the syrup. In a small saucepan, combine the icing sugar, juice of 2 grapefruits, and 1–2 tablespoons of Campari (if using). Heat over low heat, stirring until the sugar has dissolved. Keep the syrup warm until the cake is cooked.
6. Soak the cake: Once the cake is done, leave it in the tin and pierce the top all over with a cocktail stick or skewer. While the cake and syrup are still warm, pour the warm syrup over the cake, ensuring it is evenly distributed.
7. Cool and transfer: Allow the cake to cool completely in the tin, then carefully transfer it to a serving plate.
8. Add the topping: In a separate bowl, mix the dairy-free yogurt and 4 tablespoons of icing sugar. Spread this mixture over the cooled cake and sprinkle with the shelled, unsalted pistachios.