Orange blossom, olive oil and pistachio polenta cake

Ingredients

200g of shelled pistachios + extra for topping 

200g of organic polenta (1 cup+ 3 tbsp)

1/4 tsp of salt

4 free range organic eggs

165ml of honey (1/2 cup)

200ml of extra virgin olive oil (1 cup)

1 tbsp of orange blossom water

Icing:

100ml coconut cream

1tsp orange blossom

2 tsp honey

Instructions

1) Preheat the oven to 160 c. Grease a cake (round or rectangle) tin with a little olive oil and line the base with baking paper.

2) In a blender, grind the pistachios into a fine powder. In a large bowl, combine the ground pistachio, polenta and salt. In another separate large bowl, whisk the eggs and incorporate the honey, olive oil and orange blossom water. Combine the dry polenta mixture to the wet one. 

3) Add the mixture to the tin and bake in the oven for 65mins, until the top is completely set and a knife comes out clean. (If you are using a round tin aim for 45-55mins). 

4) Once baked remove the cake from the oven, and from the tin and let cool. While the cake is cooling make the icing. Combine the ingredients in a hot saucepan, and stir until it simmers and thickens (about 5mins). Poor the icing over the cooled caked and top with some extra ground pistachio, and some chopped pistachios.

* This cake is great to freeze in slices.