RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 200gm shelled pistachios
• 1 tsp Coles ground cardamom
• 1 tsp mixed spice
• 100gm fine polenta
• 1 tsp Bi Carb soda
• 50gm Lurpak unsalted butter
• 180ml Cobram Estate Light Extra Virgin Olive Oil
• 3 70gm eggs, room temperature
• 200gm caster sugar
• Zest and Juice of 1 lemon
• Icing sugar to garnish

METHOD:

• Preheat oven to 170C. Grease and line a 20m round spring from pan.
• Place pistachios on a baking tray and toast in the oven for 3-4 minutes or until lightly golden. Remove and set aside to cool. Once cooled, place into a food processor with the cardamom and mixed spice and process into a fine meal. Pour into a large mixing bowl and add polenta and bi carb soda, stir to evenly combine.
• Place the butter in a saucepan over a low heat until butter has turned a dark amber colour. Remove from the heat and set aside to cool slightly. Mix with olive oil.
• In a stand mixer, use a whisk attachment to beat the eggs and sugar together on a medium speed until light and fluffy. Reduce speed slightly and gradually add in the oil and butter and mix until well combined. Remove from the mixer and add to the dry ingredients, gently folding through the mixture. Add the lemon zest and juice and fold through.
• Pour batter into prepared cake tine and bake in the oven for 45-50 minutes. A skewer inserted into the middle should come out clean. The cake may sink in the centre, after rising, and this is normal. Remove and allow to cool in the cake tin. Once cooled, sprinkle with icing sugar and serve with dollop cream.

Our friends at Wine Selectors recommend pairing this dish with a Late Harvest Pinot Gris.