Ingredients

• 4 eggs
• 210g caster sugar
• 210g pistachio nuts
• 130ml olive oil
• 100g butter
• 3 oranges, zest and juice
• 1tsp rose water
• 50g polenta
• 75g ground almonds
• 1tsp baking powder
• 75g flour

For the icing

• 200g icing sugar
• One or two drops of red food colouring
• One or two drops of rose water
• Enough cold water to bind
• Edible rose petals, pistachios and pomegranate seeds for decoration

For the icing

• 60g unsalted butter, softened
• 60g icing sugar
• 120g full fat cream cheese

Method

• Preheat oven to 160°C.
• Start by beating together eggs and sugar in a mixing bowl until light and fluffy.
• Melt together butter and olive oil.
• Slowly mix in the butter, oil, orange juice and zest to the egg and sugar mixture
• Blitz the polenta, pistachio nuts, ground almonds, flour and baking powder to a fine crumb, then gently fold into the egg mixture.
• Add to a lined cake tin and bake in the oven for 25-30 minutes.
• Mix the icing and drizzle over the cake.
• Decorate with rose petals and pomegranate seeds.

Credit: Carina Contini