Name: Strawberry & pistachio olive oil cake
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 10 servings
Ingredients: 200ml olive oil plus extra for the tin; 225g shelled pistachios; 200g caster sugar; 3 large eggs; 150g fine cornmeal or polenta; 1 tsp gluten-free baking powder; 200g strawberries chopped, plus extra to serve; icing sugar and crème fraîche or yogurt, to serve

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

Ingredients

200ml olive oil plus extra for the tin

225g shelled pistachios

200g caster sugar

3 large eggs

150g fine cornmeal or polenta

1 tsp gluten-free baking powder

200g strawberries chopped, plus extra to serve

icing sugar and crème fraîche or yogurt, to serve

Instructions

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.

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.

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.