Pistachio Polenta Cake with Olive Oil | Jernej Kitchen

Ingredients

• 5 egg whites
• 150 g sugar (¾ cup or 5.3 oz)
• 3 egg yolks, medium size
• 1/2 tsp vanilla seeds or aroma
• 1 tsp lemon zest (bio)
• 1 sprig fresh rosemary
• 140 g olive oil (¾ cup or 5 oz)
• 50 g finely chopped unsalted pistachios (1/2 cup or 1.8 oz)
• 65 g all-purpose flour (1/2 cup or 2.3 oz)
• 80 g cornmeal (polenta) (1/2 cup + 1tsp or 2.8 oz)
• 1/4 tsp baking powder
• 100 g fresh white grapes (1 cup or 3.5 oz)
• icing sugar and/or chopped pistachios for serving