Name: Whole Tangelo, Pistachio & Polenta Syrup Cake
Total time: 2 h 45 min
Yield: 12
Ingredients: 3 tangelos (630g); 1⅓ cups (185g) pistachios; ¾ cup (125g) polenta; ¼ cup (60ml) extra virgin olive oil; ¾ tsp baking powder; 5 eggs; 1 cup (220g) caster sugar, plus extra to coat; 2 tsp finely chopped rosemary; ½ tsp fine sea salt; 4 tangelos (840g), extra, peeled, cut into 1cm slices; ROSEMARY SYRUP; 1 cup (220g) caster sugar; 3 wide strips lemon rind; 3 sprigs rosemary; ½ cup (125ml) tangelo juice; 2 tbsp lemon juice

VMG Recipes