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Musician Chris Stein and Dishy Chef Sam Moody

Livvy and Chrissie are joined by Chris Stein who co-founded Blondie with Debbie Harry. Plus the Dishy Chef is Bath鈥檚 Michelin star chef Sam Moody. And Gorgeous Gardener Jez Stamp.

1 hour

Last on

Sat 23 Aug 2014 12:00

Clip

The Dishy Chef's 'Dish of the Week'

Pistachio cake

by Sam Moody

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.

Broadcast

  • Sat 23 Aug 2014 12:00