Lemon, Polenta and Pistachio Cake

INGREDIENTS

• ½ to ⅔ cup olive oil
• 150g caster sugar (or more for sweeter cake)
• 3 eggs, at room temperature
• 2 tablespoons greek yogurt
• 100g ground almonds (lightly roasted)
• 70g ground pistachio (lightly roasted)
• 150g fine polenta
• 1 teaspoon baking powder
• pinch of salt
• zest of 2 lemons
• juice of ½ to 1 lemon (3 tablespoons)

METHOD

1. Preheat the oven to 180°C (165°C if fan-forced). Grease and line a standard baking tin.
2. In the bowl of a stand mixer, cream the olive oil and caster sugar until pale.
3. Add the eggs one at a time, beating after each addition. Mix in the greek yogurt.
4. Add the ground almonds and ground pistachios and mix gently for a few seconds. Add the fine polenta, baking powder and salt and fold in gently.
5. Add the zest of 2 lemons and juice of ½ to 1 lemon (about 3 tablespoons total) and mix to just combine.
6. Transfer mixture to the loaf tin and smooth the surface.
7. Bake for 45 minutes or until a skewer inserted just comes out clean.
8. Leave to cool for 15 minutes on a wire rack before removing from baking tin.

(based on Gluten-free Lemon, Polenta & Pistachio Cakes at The Brick Kitchen)