Pistachio polenta pound cake

People usually ask me for advice in baking and cooking and one thing I always tell them is to read the entire recipe before actually making it: it is important to know all the details prior to preparation. That is something I learned the hard way: I can’t tell you how many times I’d already be making something, looking forward to eating it only to read “refrigerate overnight” in the middle of the recipe. :S
Having said that, because of this pistachio and polenta cake I might start recommending reading the recipe twice: I did read the recipe and, knowing I had all the ingredients at home I went to the kitchen to make it. Oven preheated and ingredients before me, I started making the recipe only to read “whisk the yogurt and cornmeal in a medium bowl and let it stand for 45 minutes”. My brain or my eyes somehow skipped that piece of information, and I had to go back to the couch and wait longer to have a slice of this beauty – at least it tasted great and it was worth the waiting. :D

Pistachio polenta pound cake
from the absolutely great Cake Keeper Cakes

1 ½ cups (390g) plain yogurt
1 cup yellow cornmeal
2 cups (280g) all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups (195g) shelled unsalted pistachios
¾ cup (170g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
3 large eggs
1 teaspoon vanilla extract

Whisk the yogurt and cornmeal in a medium bowl and let it stand for 45 minutes.
Preheat the oven to 180°C/350°F. Butter and flour a 12-cup capacity Bundt pan.
Combine the flour, baking powder, baking soda and salt in a medium bowl.
Grind ¾ cup (97g) of the pistachios finely in a food processor (grind them with a couple of tablespoons of the flour mixture to avoid turning the nuts into a paste). Add the pistachio meal to the dry ingredients. Coarsely chop the remaining pistachios.
Place the butter and sugar in the large bowl of an electric mixer and beat until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. On medium speed, add the eggs, one at a time, scraping down the bowl occasionally. Beat in the vanilla.
On low speed, add the dry ingredients in three additions alternating with the yogurt mixture in two additions. Mix just until incorporated. Stir in the chopped pistachios.
Scrape the batter into the prepared pan and smooth the top. Bake until risen and golden and a skewer inserted in the center of the cake comes out clean, 45-50 minutes. Cool in the pan over a wire rack for 10-15 minutes then carefully invert it onto the rack. Cool completely before serving.

Serves 10-12