Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

• 120g polenta
• 450g ground pistachio nuts
• 2tbs pistachio paste*
• 200g flour
• 4tsp baking powder
• 300ml light olive oil
• 200g unsalted butter, melted
• 6 free range eggs
• 350g castor sugar

Method:

– Pre-heat oven to 160°C
– Mix all dry ingredients together with pistachio paste and ground pistachio nuts and set aside.
– In a separate bowl, mix olive oil and melted butter together.
– Cream sugar and eggs and add butter and oil mixture.
– Fold egg and oil mixture through dry ingredient mixture and pour into prepared tin.
– Bake in oven for around 40 minutes.

*Pistachio paste is available at specialty food stores. If not available just omit from recipe.