Courtney Roulston's Spiced Pistachio Extra Virgin Olive Oil Cake (Gluten Free)

Courtney Roulston's Spiced Pistachio Extra Virgin Olive Oil Cake (Gluten Free)

Prep
15
Cooking time
45
Serves
8

Method

  1. Preheat oven to 170C. Grease and line a 20m round spring from pan.
  2. Place pistachios on a baking tray and toast in the oven for 3-4 minutes or until lightly golden. Remove and set aside to cool. Once cooled, place into a food processor with the cardamom and mixed spice and process into a fine meal. Pour into a large mixing bowl and add polenta and bi carb soda, stir to evenly combine.
  3. Place the butter in a saucepan over a low heat until butter has turned a dark amber colour. Remove from the heat and set aside to cool slightly. Mix with Cobram Estate Light Extra Virgin Olive Oil.
  4. In a stand mixer, use a whisk attachment to beat the eggs and sugar together on a medium speed until light and fluffy. Reduce speed slightly and gradually add in the Cobram Estate Light Extra Virgin Olive Oil and butter and mix until well combined. Remove from the mixer and add to the dry ingredients, gently folding through the mixture. Add the lemon zest and juice and fold through.
  5. Pour batter into prepared cake tine and bake in the oven for 45-50 minutes. A skewer inserted into the middle should come out clean. The cake may sink in the centre, after rising, and this is normal. Remove and allow to cool in the cake tin. Once cooled, sprinkle with icing sugar and serve with dollop cream.

Ingredients Chevron Icon

200gm shelled pistachios

1 tsp ground cardamom

1 tsp mixed spice

100gm fine polenta

1 tsp Bi Carb soda

50gm unsalted butter

180ml Cobram Estate Light Extra Virgin Olive Oil

3 70gm eggs, room temperature

200gm caster sugar

Zest and Juice of 1 lemon

Icing sugar to garnish

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