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Strawberry & pistachio olive oil cake

Strawberry & pistachio olive oil cake served in slices

Strawberry & pistachio olive oil cake

Name: Strawberry & pistachio olive oil cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 10
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

Anna Glover

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Serves 10

Easy

Prep: 25 mins

Cook: 55 mins

A star rating of 4.5 out of 5.10 ratingsRate

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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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal479
fat33g
saturates5g
carbs36g
sugars23g
fibre3g
protein8g
salt0.2g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, June 2019

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A star rating of 4.5 out of 5.10 ratings

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