Strawberry & pistachio olive oil cake recipe | Good Food
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
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