Back in November, I visited Ottolenghi in London – and that’s where it happened: I tasted the most incredible gluten-free pistachio and lemon mini cakes made with polenta and almond flour. It was everything I love in a dessert – fresh, moist, tangy, with a bit of crunch. And honestly? I haven’t stopped thinking about it since.
So the mission was clear: recreate it at home. And now, I’m sharing the result with you – my version of mini gluten-free lemon pistachio cakes. They’re light yet satisfying, super easy to bake, and made completely without wheat flour. The texture is slightly rustic thanks to the polenta, the flavor is bright from fresh lemon zest, and the pistachios give it that special something.
Tips for the best gluten-free pistachio and lemon mini cakes
The baking tin:
I found mine at the Le Creuset outlet, but I’ve linked a similar one for you that works perfectly. You can also use a small 8–9 inch cake pan if you prefer one large cake instead of individual ones.
Refined sugar-free:
I used birch sugar (xylitol) instead of regular sugar – and it worked like a charm. The cakes stay sweet but in a more natural way. If you’re looking to reduce refined sugar in your bakes, this is a great option.
Pistachios:
I use unsalted, unroasted pistachios, chopped roughly in the blender. They add a lovely crunch and that signature nutty flavor. So good with lemon!
Polenta vs cornmeal:
Polenta gives these cakes their slightly grainy, golden texture. If you prefer a smoother bite, go for finely ground polenta. Classic cornmeal doesn’t quite give the same result – polenta is worth seeking out here.
Lemon glaze:
I make the glaze with powdered sugar and freshly squeezed lemon juice, adding the juice drop by drop until the consistency is thick and glossy. Don’t skip this step – it adds the perfect finish to each little cake.
Gluten-Free Lemon Pistachio Cakes with Polenta and Almond Flour
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Equipment
- 1 Baking mould
- 1 mixing bowl
- 1 Hand mixer
Ingredients
- 220 ml oil
- 200 g sugar Birch sugar also works really well
- 3 pieces eggs size l, room temperature
- 100 g almond flour
- 150 g polenta
- 70 g pistachios
- 1 teaspoon baking powder
- 1 genereous Pinch of salt
- 1 whole lemon Juice and lemon peel
Glace:
- 150 g powdered sugar auch hier funktioniert Birkenzucker wunderbar als Ersatz
- 2 Teaspoon lemon juice
- a few chopped pistachios
Instructions
- Preheat the oven: Preheat oven to 180 °C (fan).
- Wash the lemon: Rinse lemon with hot water, dry, peel, get the juice and set aside1 whole lemon
- Beat the egg mixture: In a large bowl, beat oil and sugar until light and creamy. Add the eggs one at a time, mixing well after each.220 ml oil, 200 g sugar, 3 pieces eggs
- Chop the pistachios: Roughly chop the pistachios in a food processor.70 g pistachios
- Mix the dry ingredients: Combine chopped pistachios with almond flour. Add polenta, baking powder and salt, and mix everything well.100 g almond flour, 150 g polenta, 1 teaspoon baking powder, 1 genereous Pinch of salt, 70 g pistachios
- Add lemon: Stir in lemon zest and juice until the batter is smooth.1 whole lemon
- Fill the molds: Divide the batter evenly into 8 molds.
- Bake: Bake at 180 °C (fan) for about 30 minutes
- Toothpick test: If the toothpick doesn’t come out clean, bake another 5 minutes at 160 °C.
- Let cool: Let the cakes cool in the molds for 15 minutes. Then carefully remove and let them cool completely on a wire rack.
Glaze:
- Prepare the glaze: Put powdered sugar in a small bowl. Add lemon juice little by little until a thick glaze forms.150 g powdered sugar, 2 Teaspoon lemon juice, a few chopped pistachios
- Decorate: Drizzle glaze over the cakes and sprinkle with chopped pistachios.
Nutrition
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
Why you’ll love these mini gluten-free pistachio and lemon mini cakes
- They’re naturally gluten-free – no flour needed
- Refined sugar-free with birch sugar
- Moist, zesty, and full of flavor
- Easy to make ahead
- Perfect for spring, brunch, tea time, or as a light dessert
You can also bake the batter in a loaf pan or muffin tin – just adjust the baking time. Want to change things up next time? Add a bit of orange zest to the batter for a citrus twist.
And if you are a in need of some more gluten free baking, have a look at these recipes: Australian pavlova
These gluten-free pistachio and lemon mini cakes with polenta and almond flour are simple, beautiful, and absolutely delicious. Whether you serve them at brunch, bring them to a picnic, or enjoy one with your afternoon coffee – they’ll brighten your day.
Give them a try – you’ll love them!
Love, Sabrina 💛
