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Pistachio cake

Ingredients

• 50g polenta
• 200g ground pistachios
• 50g plain flour
• 1tsp baking powder
• 125ml rapeseed oil
• 100g butter, melted and cooled
• 3 eggs
• 150g sugar
• Juice and zest of 1 lemon
• 1 orange, juiced

Preparation Method

• Mix polenta, pistachios, flour and baking powder together.
• Whisk eggs and sugar together on machine until pale.
• Add olive oil to the cooled butter mixture and add this to the eggs whisking slowly.
• Slowly whisk in the pistachio mix then add the lemon and orange juice.
• Transfer to a half gastro tray and bake at 160C for 35-40 minutes.
• This cake should be slightly underdone and still wobble a little in the middle, leave cake in the tin for a further 10 minutes then onto a rack to cool.