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).

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

News Source : https://www.oregonlive.com/nytcooking/2026/09/788291333-pistachio-polenta-cake.html