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Pistachio cake
Shopping list
220g pistachios
50g polenta
50g plain flour (can be substituted for a gluten free option)
1 tsp baking powder
125ml olive oil
100g butter
3 eggs
200g caster sugar
1 lemon
1 orange
1. Finely chop the pistachios in a food processor
2. Beat the sugar and the eggs
3. Add the melted butter and olive oil
4. Combine the pistachios, polenta, flour and baking powder in a bowl
5. Stir the dry ingredients into the egg mixture
6. Stir in the zest and juice of 1 lemon and the juice of ½ an orange
7. Pour the mixture into a prepared 23cm spring-form tin and bake at 160 for 45 minutes
8. Dust with icing sugar and serve with a cup of jasmine tea
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