Pistachio Polenta Cake

Recipe from Benjamina Ebuehi

Adapted by Melissa Clark

Published September 1, 2026

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
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Ready In
50 to 60 min, plus cooling
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Adapted from “I’ll Bring Dessert: Simple, Sweet Recipes for Every Occasion” by Benjamina Ebuehi (Quadrille, 2024), this lemon-flavored cake is both easy to make and very festive. It also happens to be gluten-free. You will need a food processor to grind the pistachios, but the cake batter can be mixed together with a whisk. Along with the grated lemon zest, a little chopped preserved lemon  adds a complex, salty-savory note,  but feel free to leave it out for a more straightforward citrus flavor. This cake keeps well overnight if you want to bake it ahead of time (store it at room temperature).

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Ingredients

Yield:1 cake

  • 7 tablespoons/100 grams extra-virgin olive oil or grapeseed oil, plus more for greasing

  • 1 ½ cups/180 grams shelled pistachios, plus chopped pistachios to decorate the top

  • ½ cup/80 grams fine-ground polenta or cornmeal 

  • ¾ cup/150 grams sugar 

  • ¼ teaspoon baking soda

  • 1 teaspoon baking powder

  • 2 large eggs

  • ⅓ cup/80 grams plain yogurt 

  • 1 tablespoon finely chopped preserved lemon or use ½ teaspoon salt

  • Grated zest of 1 lemon

For the glaze

  • ¾ cup/90 grams powdered sugar 

  • 1 to 2 tablespoons fresh lemon juice

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

92 grams carbs; 96 milligrams cholesterol; 840 calories; 30 grams monounsaturated fat; 10 grams polyunsaturated fat; 7 grams saturated fat; 49 grams fat; 6 grams fiber; 521 milligrams sodium; 15 grams protein; 65 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Grease an 8-inch cake pan, then line the bottom with parchment paper.

  2. Step 2

    In a food processor, pulse the pistachios until finely ground. Add the polenta, sugar, baking soda and baking powder and pulse to combine. 

  3. Step 3

    In a large bowl, whisk together the eggs, 7 tablespoons oil, yogurt, preserved lemon (or salt) and lemon zest. Add pistachio mixture and fold to combine. 

  4. Step 4

    Pour batter into the prepared cake pan. Bake until the top is golden brown and a cake tester comes out clean, 25 to 35 minutes. Transfer to a wire rack to cool completely before glazing. Note that the cake will sink a bit in the middle as it cools.

  5. Step 5

    To make the glaze, in a medium bowl, whisk together the powdered sugar and 1 tablespoon lemon juice. Continue whisking in more lemon juice as needed to yield a very thick but pourable glaze.

  6. Step 6

    Spoon the glaze on the top of the cooled cake, using the back of a spoon to push it to the edges. Decorate top with chopped pistachios and let set for at least 30 minutes before serving.

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Credits

Adapted from “I’ll Bring Dessert: Simple, Sweet Recipes for Every Occasion” by Benjamina Ebuehi (Quadrille, 2024)

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