Pistachio Olive Oil Cake

Method

• step 1

  Preheat oven to 160 degrees Celsius (fan assisted) / Gas Mark 3; and grease an 9 inch (23 cm) spring form cake tin.

• step 2

  Put pistachios into a food processor and blend to a fine powder.

• step 3

  Melt butter gently in a pan and add to olive oil.

• step 4

  Whisk eggs and sugar until light and fluffy.

• step 5

  Slowly add the butter and oil mixture into the whisked egg mixture a little at a time with the whisk on a low speed until you have a thick emulsion.

• step 6

  Sift the flour, then whisk the dry ingredients (polenta, plain flour, baking powder and pistachios) into the egg mixture.

• step 7

  Add the juice and zest and fold into the mixture.

• step 8

  Add the mixture into the prepared tin and bake in the middle of the oven for 50 minutes. Don't worry if the cake is slightly underdone in the middle - the cooling process will finish it off.

• step 9

  Rest in tin for 10 minutes then turn out and cool on a cake rack.

• step 10

  Dust with icing sugar then serve.