Simon Rimmer served up a delicious pistachio cake with elderflower and raspberries on Sunday Brunch.
The ingredients are: 3 eggs, 200g sugar, 125ml olive oil, juice and zest of 3 oranges, 100g melted butter, 225g of finely blended pistachios, 50g polenta, 75g flour and 1 tsp baking powder.
For the syrup: 250ml elderflower presse, 100g honey, juice and zest of 1 lime until lightly syrupy, 75ml elderflower liqueur and 250g raspberries.
To Serve: fresh fruit and full fat Greek yoghurt.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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