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