Using Extra Virgin Olive Oil in this gluten free cake is a fail safe way of ensuring that it is always moist and delicious. The pistachio flavor is perfectly balanced with the olive oil making it a definite crowd pleaser.

Ingredients

100ml Early Harvest Olive Oil 

100g Butter

250g Pistachios – keep 50g back

50g Gluten Free Flour

50g Polenta

3 Eggs

200g Golden Caster Sugar

1 Tsp Gluten Free Baking Powder

Zest and Juice 1 Lemon and 1 Orange

1/2 tsp Ground Cardamom

Rock Salt

Ingredients

100ml Early Harvest Olive Oil 

100g Butter

250g Pistachios – keep 50g back

50g Gluten Free Flour

50g Polenta

3 Eggs

200g Golden Caster Sugar

1 Tsp Gluten Free Baking Powder

Zest and Juice 1 Lemon and 1 Orange

1/2 tsp Ground Cardamom

Rock Salt

1

Grease a spring form cake tin and line with parchment paper. Pre heat the oven to 160 degrees. Melt the butter on a low heat. Blitz the pistachios to a fine powder in a food processor, keep back 50g for the topping.

2

With an electric whisk beat the eggs and golden caster sugar until light and airy. Slowly drizzle in the melted butter and oil whilst whisking until a thick batter is formed. Sift in the gluten free flour and baking powder, add the polenta and 200g of ground pistachios. Add the zest and juice and cardamom and gently fold together to retain the air in the mixture. Pour into the tin and place in the centre of the oven, bake for 50 mins. Check that a cocktail stick comes out cleanly and the entire top of the cake is set.

3

Leave in the tin on a cooling rack to cool. Remove from tin and top with remaining pistachios and some rock salt before serving.

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