Jamie Oliver - Greek Honey and Pistachio Cake

Ingredients:

225g caster sugar

75g ground almonds

150g plain flour

200g semolina/ fine polenta/ cornmeal

1 tsp baking powder

Pinch of salt

Zest of 1 lemon

Zest of 1 orange

225g Greek yoghurt

5 eggs

200ml olive oil

150g pistachios

100ml honey

Juice of 1 lemon

Juice of 1 orange

 

1. Preheat the oven to 180 degrees centigrade

2. Combine the sugar, almonds, flour, polenta and baking powder into a bowl. Add the eggs, zest, yoghurt and oil. Stir well until you have a thick, gloopy batter. (See below).

3. Pour this into a lined cake tin or baking dish (large). 
4. Bake for 30 minutes, until a skewer comes out clean.
5. Leave to cool for 1 hour.

6. In a dry frying pan, toast the pistachios, lightly crushing them with a wooden spoon.

7. In a saucepan, heat the honey and juice from the orange and lemon. Add the pistachios to the honey mixture (these will caramelise beautifully). 

8. When the cake is completely cool, pierce the top with a knife and pour the honey mixture all over. Keep piercing the cake to help it absorb the mixture.
9. Serve with a dollop of Greek yoghurt and strawberries. Before serving, marinate the strawberries in a splash of orange juice and a sprinkling of caster sugar.