• 200ml Extra Virgin Olive Oil – we use Il Classico from Frantoio De Carlo in Puglia
• 200g unrefined golden sugar
• 200g ground almonds (or you can do 100g plain flour and 100g ground almonds if you want it to be slightly lighter)
• 1 tsp good vanilla extract
• 4 eggs
• Zest and juice of 2 lemons
• 140g polenta
• 2 tsp baking powder
• A pinch of salt

Preheat the oven to 160°C/320°F. Rub a small loaf tin with olive oil and then line with baking parchment.
Beat the olive oil and sugar together using an electric mixer until pale and light.
Stir in the ground almonds and vanilla. Beat in the eggs, one at a time. Fold in the lemon zest and juice, the polenta, baking powder and salt.
Spoon into the prepared tin. Bake for 45–50 minutes or until the cake is set and deep brown on top. Cool in the tin.
Glaze with 100ml lemon juice mixed with icing sugar and then sprinkle with crushed pistachio nuts.