Sticky Orange and Lemon Polenta Pie
12 servings
60 minutes
Sticky orange and lemon pie with polenta is a vibrant blend of citrus aromas, nutty tenderness, and the light graininess of cornmeal. This dessert evokes a sunny day when the freshness of lemons and the sweetness of oranges merge in a harmonious flavor. Inspired by Russian culinary traditions, the pie has a unique texture thanks to polenta and almond flour, creating moisture and softness. The lemon and orange glaze adds a tangy-sweet note, while pistachios provide a crunchy contrast. This pie is perfect for tea time and can be served warm or chilled. Its easy preparation and rich taste make it a beloved treat worthy of a festive table or a cozy evening with loved ones.
1
Put 1 orange, 1 lemon, and 1 mandarin whole with the peel into boiling water and boil on medium heat for 1.5 hours.
- Oranges: 2 pieces
- Lemon: 2 pieces
- Tangerines: 1 piece
2
Remove from boiling water and cool to room temperature.
3
Cut each fruit into 4 pieces and remove all the seeds.
4
Place them in a food processor or blender and blend at maximum speed until smooth.
5
Preheat the oven to 160 degrees.
6
Grind the almonds to a crumbly state (not to flour).
- Almond: 200 g
7
Also crush the pistachios into crumbs.
- Green pistachios: 50 g
8
Transfer the fruit mixture to a mixing bowl and crack the eggs into it.
- Chicken egg: 6 pieces
9
While constantly stirring, add ground almonds, vanilla sugar, 150 grams of brown sugar, baking powder, polenta, corn starch, and most of the pistachios, leaving some for decoration.
- Almond: 200 g
- Vanilla sugar: 10 g
- Brown sugar: 200 g
- Baking powder: 10 g
- Polenta: 50 g
- Cornstarch: 25 g
- Green pistachios: 50 g
10
Pour the batter into a 23 cm diameter springform pan and bake for about 45 minutes until it is covered with a golden crust, checking for doneness with a toothpick.
11
While the pie is baking, prepare the glaze.
12
Grate the zest of 1 lemon and 1 orange on a fine grater and squeeze their juice.
- Lemon: 2 pieces
- Oranges: 2 pieces
13
Mix the zest, 50 grams of sugar, and the juice of orange and lemon in a saucepan.
- Lemon: 2 pieces
- Oranges: 2 pieces
- Brown sugar: 200 g
14
Cook on low heat until thickened, stirring occasionally. It should turn into syrup.
15
Turn off the oven and let the pie sit for a few minutes in the oven.
16
Then remove the edges of the mold and transfer the pie to a plate.
17
Make many holes in the pie with a toothpick for better syrup absorption and carefully pour the syrup over the pie, smoothing it with a silicone spatula.
18
Sprinkle with the remaining ground pistachios on top and serve.
- Green pistachios: 50 g