Strawberry & pistachio olive oil cake

• olive oil↗200ml ml

  plus extra for the tin

• shelled pistachios↗225g g
• caster sugar↗200g g
• large eggs↗3
• fine cornmeal↗150g g

  or polenta

• gluten-free baking powder↗1 tsp
• strawberries↗200g g

  chopped, plus extra to serve

• icing sugar↗

  and crème fraîche or yogurt, to serve

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a 23cm cake tin. Put 200g of the pistachios in a blender, and whizz until it looks like ground almonds.

2. 2

   Whisk the sugar and eggs together with an electric whisk until pale and fluffy – this should take about 5 mins. Add the olive oil, continually whisking, then fold in the ground pistachios, cornmeal or polenta and baking powder with a pinch of salt. Fold in the strawberries, then scrape into the tin. Roughly chop the remaining pistachios and scatter over the top.

3. 3

   Bake for 50-55 mins until golden and risen. Leave to cool in the tin to room temperature before transferring to a cake stand or plate. Dust with icing sugar and serve with crème fraîche or yogurt and extra strawberries.