Elderflower, pistachio, and olive oil cake

The days are getting longer, the sun is shining, and elderflower flowers are beginning to bloom. Tangy Greek yoghurt and softly peppery EVOO pair deliciously with the sweetness of elderflower for a perfectly balanced bite.  

Enjoy the flavours of the season with this recipe from Elleni Katalanos. Polenta not only adds more texture and flavour but it also makes this an ideal naturally gluten-free option for all.

Make your slice *extra* and serve it with a dollop of Greek yoghurt, a touch of honey, and an essential drizzle of olive oil.

Here's the method:

Feeds 2.

• Add 60g of full fat Greek yogurt, 60g of citizens of soil olive oil, 60g of caster sugar, 60g of honey and 1 tbsp of lemon zest to a bowl, mix well.

• Blitz 125g of shelled pistachios and add to the wet ingredients along with 100g of polenta, 1/2 tsp of baking powder and a pinch of salt. Then add 1 egg and mix to an even batter.

• Pour into a lined small cake in and bake in the oven at 170C for about 40 minutes, until a skewer comes out clean.

• Remove from the oven and skewer with small holes.

• Whilst hot pour over 80ml of elderflower cordial. Leave to cool in the tin.

• To make the crunchy elderflower drizzle mix 100g of granulated sugar with the juice of half a lemon and 2 tbsp of elderflower cordial.

• Whilst the cake is still a little warm remove it from the tin and pour over the drizzle. Allow to cool completely before slicing.

• Serve with Greek yogurt with a drizzle of citizens of soil olive oil and a touch of honey.