“And now for something completely different.” And thank you again John Cleese for speaking this immortal line as the Announcer in the 1971 British sketch comedy film based on the television comedy series Monty Python’s Flying Circus. What a hoot!   

Anyway, my point is, this cake is different from any other cake I have ever built. And I have baked a great many cakes since I started baking at the ripe old age of 12. (That is, if you don’t count the mud pies, cakes, and cookies I assembled when I was 3.) (But that’s a story for another time!) So, you do the math! That’s a lot of years and a lot of cakes that have come out of my ovens.

So, what makes this cake so different? Well, just about everything! First and foremost, there is no gluten in this recipe. And no liquid like milk or buttermilk. And the recipe calls for olive oil. And uncooked polenta. You with me now? The recipe simply calls for many out-of-the-ordinary cake ingredients.

But what it does contain is a lot of tenderness and crunch at the same time. And a combination of flavors that are unique and delicious.  

I found this recipe on the mangiabedda.com site when I was looking for a new Italian dessert to serve at an upcoming JazzVox concert at our home. I used the polenta I had on hand that was probably grainier than fine cornmeal, but I loved the bit of crunch it provided. Next time I will make the cake with fine cornmeal just to change things up a bit. And yes, there will be a next time!

Mr. C. hosted a rehearsal at our home yesterday that began just when the cake was coming out of the oven. And of course, I had to offer the guys a piece of cake after their rehearsal ended. Both Mike and Brian asked for seconds. That pretty much says it all!

So, if you too are looking for a simple to prepare, gluten free dessert to make for family or friends, I suggest you make this pistachio cake. It truly is delicious. And refreshingly different.

Well, snow is predicted, and I could not be happier. I love snow. And even if I didn’t love snow, I have yet to learn how to make the weather conform to what I want. So, my only choice is to make the most out of whatever weather presents itself. If only I could feel as complacent about what is happening in our country as I do about the weather. Weather, I understand. What is happening in our country is beyond my comprehension. I never imagined the level of inhumanity that is currently on display.

All I can do is try to make the lives of the people around me as pleasant as possible.

Peace and love to all.  

4 extra large eggs, yolks and whites separated

1 c. + 2 T. granulated sugar, divided

⅔ c. extra virgin olive oil, plus more for greasing the pan

1 tsp. pure vanilla extract

1 lg. orange, zested (about 1½ tsp. lightly packed zest)

1½ c. finely ground raw unsalted pistachios (do not over grind), divided  

¾ c. uncooked polenta or fine cornmeal

1½ tsps. baking powder

¼ tsp. fine sea salt

2 T. freshly squeezed orange juice   

powdered sugar (for dusting the greased baking pan)

Prepare a 9-inch or equivalent sized baking pan by greasing it generously with olive oil. Lightly dust the bottom and sides of the pan with powdered sugar. Set aside.

In the bowl of your stand mixer, whip the egg whites to stiff peaks using the whisk attachment. Transfer the stiff egg whites to a small mixing bowl and place in your refrigerator.

Using the same bowl and the unwashed whisk attachment, whisk the egg yolks and 1 cup of granulated sugar together until pale and frothy. Stir in the olive oil, vanilla extract, and orange zest.

Combine 1¼ cups of ground pistachios, polenta, baking powder, and salt in a bowl. Add the dry ingredients to the wet ingredients in three additions. Stir together until just combined. (At this point the batter will be quite thick and stiff. That is exactly what you want.)  

Use a rubber spatula to fold in half the egg whites. Gently fold in the remaining egg whites until there are no traces of egg whites visible. Do not over stir! Pour the batter into the prepared pan. 

Bake in a pre-heated 350-degree oven for about 40 minutes or until the top is brown, the sides of the cake pull a bit away from the pan and the cake bounces back when you gently press it with your fingertip.

Remove from oven and place on a wire rack to cool for 15 minutes. Meanwhile, make the sugar and orange juice syrup.  

Place the juice in a small saucepan along with the remaining 2 tablespoons of granulated sugar. Bring the mixture to a boil, lower to a simmer and cook for 2-3 minutes until thick and syrupy.

Brush the surface of the cake with orange syrup. Sprinkle with the remaining quarter cup of chopped pistachios. Let cool completely before serving.

The cake can be stored in your fridge for up to 2 days. Bring it to room temperature before serving.