Preserved Lemon and Ground Pistachio Define a New Italian Polenta Cake

British cookbook author and food stylist Benjamina Ebuehi has published a revised recipe for the traditional Italian polenta cake in her latest book, “I’ll Bring Dessert.” The method replaces the standard almond flour with ground pistachios and introduces minced preserved lemon alongside fresh zest to alter the traditional crumb.

Polenta provides the structural base, yielding a rustic, gritty bite that contrasts with the fine, uniform crumb of typical gluten-free bakes. By grinding pistachios directly into the batter instead of using almond flour, the mixture gains a marked richness and a denser physical structure that holds moisture differently during the bake.

The inclusion of preserved lemon, a foundational staple in North African and Middle Eastern kitchens, fundamentally alters the flavor profile of the citrus. While fresh lemon zest supplies immediate brightness and volatile oils, the fermented rind contributes saltiness, depth and an earthy funk that develops as the cake cools.

Ebuehi, who began her career as a contestant on “The Great British Bake Off,” designed the combination to build a more robust flavor profile. “I typically like pairing pistachios and lemons,” she said. “Then I got the idea to try preserved lemons, which makes the flavor more robust. It gives the cake an edge.”

The original formulation uses sunflower oil to carry the fat, though substituting olive oil emphasizes the savory qualities of the crumb and underscores the earthy notes of the ground nut. The bake finishes with a thick lemon glaze, a tangy white icing that functions as a structural cousin to the soaking syrup of a classic British lemon drizzle cake.

This formulation demonstrates how a single fermented ingredient can restructure a familiar bake. It shifts a simple tea cake into a complex balance of salt, fat and acid that requires no additional embellishment to satisfy the palate.