Pistachio and Olive oil cake and nectarines to a glass of sweet Champagne

Pistachio and Olive oil cake with nectarines and nectarine syrup

Dry stuff
50g polenta
200g ground pistachios
50g plain flour
1 tspn baking powder

Wet stuff
3 eggs
200g caster sugar
125ml extra virgin olive oil
100g unsalted melted butter
juice and grated zest of 1 unwaxed lemon
juice of 1 orange

2 tbspns icing sugar (for dusting the cake)

((based on recipe from essence by David Everitt-Matthias ))

For the nectarines and syrup (allow 1 nectarine per person)

(eg for 4 people)

4 white nectarines
2 tbspns caster sugar
Juice of half a lemon
clear bottle

The cake:
Mix the dry ingredients together.

Beat the eggs with the caster sugar until pale and blended.
Slowly beat in the olive oil and butter.
Fold in the dry ingredients.
Add the juices and zest.

Pour into a 22cm buttered cake mould and bake for about 40 mins at 160C. Do not overcook so check by inserting a chop stick into the middle and it should emerge with a little cake stuck to it. Allow to cool before removing from the tin/silicone.

Just with icing sugar before serving.

Nectarines and syrup
Juice half the nectarines in a juice extractor. Melt the sugar in a saucepan until transparent and liquid. Add the nectarine juice and the juice of the lemon. Simmer for 3-4 minutes then decant into a transparent glass bottle. Cork and refrigerate until use. This can be made a few days in advance.

Wash the remaining nectarines. Slice in half to remove the stones then into thirds. Place half a nectarine (3 slices) onto each plate and pour over a little of the syrup.