Strawberry & pistachio olive oil cake served in slices

Strawberry & pistachio olive oil cake

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

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
Nutrition: Per serving
NutrientUnit
kcal479
fat33g
saturates5g
carbs36g
sugars23g
fibre3g
protein8g
salt0.2g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.4 ratings
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