Pistachio Polenta Cake with Limoncello Mascarpone Cream Recipe

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

Instructions
1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper for easy removal.
2. Prepare the Dry Ingredients:

In a large bowl, whisk together the ground almonds, polenta, ground pistachios, flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar:

In a separate bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat on medium speed for about 3-4 minutes, until the mixture becomes light and fluffy.
4. Add Eggs and Vanilla:

Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until incorporated.
5. Combine Wet and Dry Ingredients:

Gradually fold in the dry ingredients into the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Add the lemon zest and lemon juice, stirring to combine.
6. Bake the Cake:

Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.