OLIVE OIL AND PISTACHIO CAKE RECIPE

INGREDIENTS

• 50g finely ground polenta
• 200g shelled pistachio nuts chopped
• 50g plain flour
• 1tsps. baking powder
• 100ml ASK Italian Extra Virgin olive oil
• 100g butter
• 3 eggs
• 200g castor sugar
• Juice and zest of 1 lemon
• Juice of 1 orange

METHOD

Serve: up to 10
Prep time: 30min
Cook time: 50min

• Preheat the oven to 160ºC / 140ºC Fan / Gas 3, grease and line an 8” baking tin.
• Pop the pistachios into your food processor and blend to a fine powder.
• Melt the butter and add it to the olive oil.
• Whisk the eggs and caster sugar with an electric whisk until they’re light and fluffy.
• Slowly add the butter/oil mixture onto the whisked egg a little at a time. Whisk on a low speed a little at a time until it’s a thick emulsion.
• Sift the flour, and then whisk the dry ingredients (polenta, plain flour, baking powder and pistachios) into the egg/ oil mixture.
• Add the juice and zest and fold into the mixture.
• Add the mixture to your baking tin and bake at 160ºC / 140ºC Fan / Gas 3 for 40 minutes. When you take the cake out of the oven, it’ll look slightly underdone in the middle. Don’t worry, the cooling process will finish it off.
• Let it rest in the tin for 10 minutes, then turn it out on a cake rack to cool.
• Dust with icing sugar and serve freshly baked.