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
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QUICK AND DELICIOUS MEXICAN CASSEROLE
