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baking Orange, Pistachio & Olive Cake.

CARINA Contini runs The Scottish Cafe inside the Scottish National Gallery at the bottom of The Mound, in Edinburgh.

The Great British Bake Off won't have a look in with this Mediterranean delight - a textured, slightly crunchy, zesty cake that's very different but totally moreish. An added perk it doesn't need icing so it's good for the waistline too.

INGREDIENTS 4 eggs 210g caster sugar 210g pistachio nuts 130ml olive oil 100g butter 5 oranges, zest and juice 50g polenta 75g ground almonds 1tsp baking powder 75g flour METHOD Preheat the oven to 160C.

1 2 Start by beating together the eggs and sugar in a mixing bowl until light and fluffy.

Melt together the butter and olive oil.

3 4 Slowly mix in the orange juice and zest to the egg and sugar mixture and the butter and oil.

Blitz the polenta, pistachio nuts, ground 5 almonds, flour and baking powder to a fine crumb, then gently fold in to the egg mixture.

6 Add to a lined cake tin and bake in the oven for 25-30 minutes. Leave it to cool, then serve. Enjoy.

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Title Annotation:Features
Publication:Daily Record (Glasgow, Scotland)
Article Type:Recipe
Date:Feb 26, 2018
Words:186
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