Pistachio and Olive Oil Cake

-Preheat the oven to 180°C/Gas 4. Base-line a 20cm spring clip cake tin with baking parchment and brush with olive oil. Grind the pistachio nuts using a pestle and mortar. (This will take ages and is really hard work!) On the programme, I used an electric grinder, however I found that the mixture was too fine. Using a pestle and mortar gives a rougher texture to the nuts, which is more interesting to eat.

- Tip the nuts into a bowl and add the flour, polenta and baking powder. Mix the oil and butter together. Whisk the eggs and remaining sugar together in a large bowl until pale and creamy then gradually whisk in the oil and butter mixture.

- Add the nut mixture, orange juice and zest. Mix well. Spoon the mixture into the prepared tin and bake in the centre of the oven for 30 minutes until well risen and golden brown. A skewer inserted into the centre of the cake should come out clean. (If not, return to the oven for a few minutes more.) Remove the cake from the oven and leave to cool in the tin.