Name: Strawberry & Pistachio Rapeseed Oil Cake
Total time: 1 h 25 min
Yield: 8
Ingredients: 200ml/7fl oz Borderfields rapeseed oil, plus extra for greasing; 225g/8oz shelled pistachios; 200g/7oz caster sugar; 3 large eggs; 150g/5oz fine polenta; 1 tsp baking powder; A pinch of sea salt flakes; 250g/9oz strawberries, hulled and chopped, plus extra to serve; Icing sugar, for dusting (optional); Clotted cream or crème fraîche, to serve (optional)

VMG Recipes