- 250 g butter , plus extra for greasing
- 250 g sugar
- 150 g pistachios , plus extra to decorate
- 100 g ground almonds
- 200 g polenta
- 1 teaspoon gluten-free baking powder
- 2 tablespoons Greek-style yoghurt
- 3 large free-range eggs
- 1 lemon
- ELDERFLOWER SYRUP
- 150 ml elderflower cordial
- 2-3 tablepsoons runny honey
- ½ a lemon
- ELDERFLOWER ICING
- 200 g Greek-style yoghurt
- 3 tablespoons icing sugar
- 2 tablespoons elderflower syrup
Preheat the oven to 180ºC/gas 4. Grease and line the base and sides of a 20cm springform cake tin.
Beat the butter and sugar until light and fluffy. Roughly chop and add the pistachios, then mix in the almonds, polenta, baking powder and yoghurt until well combined.
Crack in the eggs, one by one, and mix in. Add the lemon zest and juice, stir to combine and pour the mixture into the cake tin.
Bake for 45 to 50 minutes, or until a skewer comes out clean.
Remove from the oven and set aside while you make the syrup.
Place the cordial and honey in a saucepan over a medium heat and bring to the boil.
Reduce the heat and simmer for 5 minutes till thickened. Taste and add a squeeze of lemon juice, if necessary.
Reserve 2 tablespoons of the syrup for the icing. Make a few holes in the warm cake with a skewer, then gently pour the remaining syrup over the cake.
Leave the cake to cool a little in the tin, then turn out onto a wire rack.
For the icing, mix the yoghurt, icing sugar and syrup until smooth.
Spread over the cooled cake and top with a handful of chopped pistachios, then serve.