Lemon Polenta Cake

Preheat the oven to 180C. Grease and line eight mini loaf tins. I would recommend lining the base with baking paper - I tried just greasing and flouring but it was very tricky to get them out of the tins It also works to bake these in muffin tins and I would not use cupcake papers but line the bottom of the cup with a disc of baking paper.

In the bowl of a stand mixer, cream the butter and sugar until pale. Add the eggs one at a time, beating after each addition. Mix in the greek yogurt. Add the ground almonds and ground pistachios and mix gently for a few seconds. Add the fine polenta, baking powder and salt and fold in gently. Add the zest of 2 lemons and juice of 1/2-1 lemon (about 3 tablespoons total) and mix to just combine.

Divide batter evenly between the loaf tins and smooth the surface. Bake for 20-25 minutes or until a skewer inserted just comes out clean

Leave to cool for 15 minutes before removing from tins to a wire rack.

Glaze

Turn the mini cakes upside down.

Mix together the icing sugar with lemon juice until it is a thick, smooth consistency. Err on the side of too thick - you can always add more lemon juice. Test it out on one of the cakes - it should dollop on top. Spread it to the edge with a knife or offset spatula, then it should drip gently down the sides. Repeat with the rest of the cakes. Sprinkle with extra chopped pistachios before the frosting sets.