Pistachio cake
The unlikely combination of polenta, pistachios and olive oil work a treat: this cake is moist but light-as-air, and deliciously nutty. It's makes a very good dessert or accompaniment to coffee. Be careful not to overcook it – it should still have a very slight dampness in the middle when its done.
Ingredients
- 100g butter, melted
- 125ml olive oil
- 3 eggs
- 200g caster sugar
- juice of 1 orange
- zest and juice of 1 lemon
- 50g plain flour
- 1 tsp baking powder
- 50g polenta
- 200g pistachio nuts
Method
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Step 1
Preheat oven to 160°C/Gas 3. Grease a tart tin.
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Step 2
Melt the butter, add the olive oil and leave to cool.
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Step 3
Whisk the eggs and sugar and whilst whisking, add the melted butter and olive oil mixture in a thin trickle. To this, add the juice of 1 orange, 1 lemon and its zest.
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Step 4
Combine the flour, baking powder, polenta and pistachios and add to the mixture. Mix well and pour into the tin, and cook for around 40 minutes.