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Pistachio & Olive oil Cake

Masterchef: The professionals is one of my favourite BBC shows and I’m always inspired by the stunning pastry efforts of the contestants there.
The show ended last month and left me wanting more! it also left me with an unforgettable recipe for this amazing cake. They obviously don’t give away their recipes on the show (SHAME!) but I rerun it a few times and was able to see what ingredients the chef used and build it up to make my version of it with added ingredients, so after testing the recipe a few times to get the quantities right, I think I nailed it!
It’s the first time i’m using olive oil & polenta in a cake, two ingredients I love dearly but always use in savoury dishes. to my surprise, they work a treat inside a cake and are also super duper healthy! ya’ll know I try and bake as healthy as possible giving baking is the sort of thing that always involve sugar and butter and all sorts of stuff that obviously taste good and essential for baking, but were not blessed with nutritional benefits. so anyway. this cake consist of so many nice ingredients that it will take away all that sugary guilt. it’s super moist and sweet with a sublime tangy aftertaste thanks to the citrusy stuff while still maintaining a very “nutty” aroma with all them lovely green pistachios inside. get into it!

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What you’ll need:

  • 200g of pistachio nuts
  • 3 eggs
  • 160g of sugar
  • 125ml of olive oil, warmed
  • 100g of butter, melted
  • 2 small oranges, juiced
  • 2 lemons, juiced
  • 70g of polenta
  • 100g of flour
  • 1 tsp baking powder

Method:

Start by making a sabayon. Add the eggs and sugar to a heatproof bowl and set over a pan of gently boiling water. Whisk until the mixture becomes light and frothy.

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Slowly mix in the oil, butter, lemon juice and orange juice

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Blitz the polenta, pistachio nuts, flour and baking powder into a fine crumb.

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Fold into the sabayon mixture until a dropping consistency has been achieved.

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Add to a lined cake tin and bake in the oven for 40-45 minutes at 150°C.

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Get out of the oven and let it cool for a good hour before serving slightly warm, enjoy! :)

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P.S
Pistachio & Pomegranate are best friends and go sooooo well together, just a serving recommendation!

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1 Comment

  • March 6, 2016 at 13:05
    Annie

    love it!!

    Reply

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