Recipe Pistachio and raspberry polenta cake

Ingredients

Method

  1. Make the cake by blending the Macphie Plain Crème Cake Mix with the polenta and blitzed pistachios, add the egg and mix on a slow speed for 1 minute and then medium speed for 3 minutes.

  2. Add the oil and water and mix on a slow speed for 1 minute, scrape down the bowl and mix for a further 3 minutes on slow speed.

  3. Deposit the batter and bake at 160°C for 40-50 minutes depending on your drop weights.

  4. Allow to cool before serving.

  5. Decorate with fresh raspberries.

Products used