Strawberry & pistachio olive oil cake

Try this versatile strawberry and pistachio cake made with olive oil and polenta or cornmeal. Perfect for afternoon tea or dessert, it’s also gluten-free

Prep:25 mins
Cook:55 mins

Serves 10
Easy

Nutrition per serving

kcal 479
fat 33g
saturates 5g
carbs 36g
sugars 23g
fibre 3g
protein 8g
salt 0.2g

Ingredients

200ml olive oil, plus extra for the tin
225g shelled pistachios
200g caster sugar
3 large eggs
150g fine cornmeal or polenta
1 tsp gluten-free baking powder
200g strawberries, chopped, plus extra to serve
icing sugar and crème fraîche or yogurt, to serve

Method

Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a 23cm cake tin. Put 200g of the pistachios in a blender, and whizz until it looks like ground almonds.
Whisk the sugar and eggs together with an electric whisk until pale and fluffy – this should take about 5 mins. Add the olive oil, continually whisking, then fold in the ground pistachios, cornmeal or polenta and baking powder with a pinch of salt. Fold in the strawberries, then scrape into the tin. Roughly chop the remaining pistachios and scatter over the top.
Bake for 50-55 mins until golden and risen. Leave to cool in the tin to room temperature before transferring to a cake stand or plate. Dust with icing sugar and serve with crème fraîche or yogurt and extra strawberries.