Pistachio and Raspberry Polenta Cake
Pistachio and Raspberry Polenta Cake — a Macphie recipe. Uses Macphie Plain Crème Cake Mix 12.5 kg.
- mixing time (slow speed, after adding egg)
- 1 min
- mixing time (medium speed, after adding egg)
- 3 min
- mixing time (slow speed, after adding oil and water)
- 1 min
- mixing time (slow speed, after scraping down the bowl)
- 3 min
- baking temperature
- 160 °C
- baking time
- 40-50 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Plain Crème Cake Mix 12.5 kg | 1 kg |
| Water | 250 g |
| Egg | 250 g |
| Olive oil | 300 g |
| Polenta | 200 g |
| Blitzed pistachios | 100 g |
| Raspberries |
Method
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.
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.
Deposit the batter and bake at 160°C for 40-50 minutes depending on your drop weights.
Allow to cool before serving.
Decorate with fresh raspberries.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.