Pistachio Polenta Cake with Limoncello Mascarpone Cream Recipe

Pistachio Polenta Cake with Limoncello Mascarpone Cream Recipe (Page 2 ) | March 3, 2025

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: