Say hello to your Christmas feast’s perfect grand finale! This rich, fluffy polenta cake is layered with creamy pistachio icing and infused with Willow Creek’s lemon and blood orange olive oil. Go on! Make this festive season one for the books!
I have always been in love with polenta cakes – I could easily be transported to a Merchant Ivory production somewhere on the coast of Italy just thinking about it.
This cake takes some time and effort to prepare but the results will have you dreamily floating back to the cake stand for some more. Eaten on its own or served as a dessert this simple show stopper is sure to wow your guests.
The subtle flavour of the Blood Orange and Lemon Olive Oil combined with the rosemary and nutty pistachio shouts for a glass of chilled Cathedral Cellar Chardonnay – delicate enough not to overpower the wine.
Serve the cake with some fresh ginger ice cream for further dreamy flight of flavour