Orange blossom and rosemary polenta cake
Ingredients
- 180ml/6fl oz mild olive oil
- 220g/8oz caster sugar
- 300g/10½oz ground almonds
- 3 large free-range eggs, lightly beaten
- 4 mandarins, finely grated zest only
- 3 tsp finely chopped fresh rosemary leaves
- 3 tsp orange blossom water
- 150g/5½oz polenta
- 1 tsp baking powder (gluten-free if needed)
- 4 mandarins, juice only
- 4 tbsp orange blossom honey
- 5 sprigs lemon thyme
- 50g/1¾oz icing sugar, sifted
- 7–8 tbsp pistachio or walnut oil
- chopped pistachios, for decoration
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