Theo Randall's polenta, pistachio and orange cake recipe
Made with polenta and olive oil, this moist, syrupy pistachio and orange cake is both dairy-free and gluten-free.
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Ingredients
- 200 g pistachio kernels, finely ground (use a spice grinder or food processor)
- 1 orange, just the zest and juice
- 200 g bramata polenta
- 4 eggs
- 150 g runny honey
- 200 ml extra-virgin olive oil, plus extra for greasing
- 75 g runny honey
- 50 g pistachio kernels, roughly chopped
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