Pistachio Olive Oil Cake

Preheat oven to 160 degrees Celsius (fan assisted) / Gas Mark 3; and grease an 9 inch (23 cm) spring form cake tin.

Put pistachios into a food processor and blend to a fine powder.

Melt butter gently in a pan and add to olive oil.

Whisk eggs and sugar until light and fluffy.

Slowly add the butter and oil mixture into the whisked egg mixture a little at a time with the whisk on a low speed until you have a thick emulsion.

Sift the flour, then whisk the dry ingredients (polenta, plain flour, baking powder and pistachios) into the egg mixture.

Add the juice and zest and fold into the mixture.

Add the mixture into the prepared tin and bake in the middle of the oven for 50 minutes. Don't worry if the cake is slightly underdone in the middle - the cooling process will finish it off.

Rest in tin for 10 minutes then turn out and cool on a cake rack.

Dust with icing sugar then serve.