Osteoarthritis relief
21 February 2020
Victoria Sponge Cake
7 May 2020
Shopping list
- 220g pistachios
- 50g polenta
- 50g plain flour (can be substituted for a gluten-free option)
- 1 tsp baking powder
- 125ml olive oil
- 100g butter
- 3 eggs
- 200g caster sugar
- 1 lemon
- 1 orange
1. Finely chop the pistachios in a food processor
2. Beat the sugar and the eggs
3. Add the melted butter and olive oil
4. Combine the pistachios, polenta, flour and baking powder in a bowl
5. Stir the dry ingredients into the egg mixture
6. Stir in the zest and juice of 1 lemon and the juice of ½ an orange
7. Pour the mixture into a prepared 23cm spring-form tin and bake at 160 for 45 minutes
8. Dust with icing sugar and serve with a cup of jasmine tea
