PISTACHIO OLIVE OIL CAKE
This is delicious, easy to make and tastes great either on its own or served warm with ice cream.
Provided by MissLouFleming
Time 1h20m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 160 degrees Celsius (fan assisted) / Gas Mark 3; and grease an 9 inch (23 cm) spring form cake tin.
- Put pistachios into a food processor and blend to a fine powder.
- Melt butter gently in a pan and add to olive oil.
- Whisk eggs and sugar until light and fluffy.
- 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.
- Sift the flour, then whisk the dry ingredients (polenta, plain flour, baking powder and pistachios) into the egg mixture.
- Add the juice and zest and fold into the mixture.
- 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.
- Rest in tin for 10 minutes then turn out and cool on a cake rack.
- Dust with icing sugar then serve.
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