ingredients
200ml Borderfields Rapeseed Oil, plus extra for greasing
225g shelled pistachios
200g caster sugar
3 large eggs
150g fine polenta
1 tsp baking powder
A pinch of sea salt flakes
250g strawberries, chopped, plus extra to serve
Icing sugar, for dusting
Clotted cream/crème fraiche, to serve
Preheat the oven to 180°C/160°C fan
method
Line the base of a 23cm cake tin and grease the sides with a little Borderfields Rapeseed Oil.
Put 200g of the pistachios into a blender, and blitz until the consistency of ground almonds.
Whisk the sugar and eggs together with an electric whisk until pale and fluffy. Add the rapeseed oil, whisking continually, and then fold in the ground pistachios, polenta, baking powder and salt. Fold in most of the chopped strawberries and carefully tip the mixture into the prepared cake tin. Roughly chop the remaining pistachios and scatter over the top of the mixture along with the remaining chopped strawberries.
Bake in the preheated oven for 50-55 minutes until risen and golden. Remove from the oven and leave to cool in the tin before transferring to a plate. Dust with icing sugar and serve with clotted cream or crème fraiche and extra strawberries.
