We are so pleased to be sharing this delightfully fragrant Verdemanda Olive Oil and Pistachio Cake recipe with you by Josh Angus and in association with Belazu. We’re sure you will love it just as much as we do!
Originally from Sheffield, Josh has worked in a string of Michelin starred restaurants including Le Manoir aux Quat’Saisons, Dabbous, L’Autre Pied and Elystan Street. Now head chef at Ollie Dabbous’ restaurant Hide, Josh is a driving force behind, what was deemed as the most exciting launch of last year.
Baking Time: 25-30 minutes, plus cooling time and overnight chill
- 14cm Stainless Steel Tri-Ply Non-Stick Milk Pan
- 18cm Stainless Steel Tri-Ply Saucepan
- 26cm Stainless Steel Tri-Ply Non-Stick Frying Pan
- Gastro container or Roaster
- Heatproof Bowl
- Cooking thermometer
- 3 eggs
- 200g caster sugar
- 125ml Verdemanda Extra Virgin Olive Oil
- 100g unsalted butter, melted
- 2 lemons, juiced
- 50g polenta
- 200g pistachio nuts
- 75g self-raising flour
- 1tsp baking powder
- 2L whole milk
- 115g milk powder
- 150g caster sugar
- 75g atomised glucose
- 5g stab 2000
- 115ml Verdemanda Extra Virgin Olive Oil
- 250g chopped rinsed Nocellara Olives
- 100g Kasha
- 25g icing sugar
- splash of water
- 500g whipping cream
- 1/4 Tahitian vanilla pod
- 20g caster sugar
- Strawberry jam
- Pre-heat the oven to 180°C. Add the eggs and sugar to a heatproof bowl. Set over a pan of gently boiling water. Whisk over the heat until the mixture becomes light and fluffy. Gently mix in the Verdemanda, butter and lemon juice. Set aside. Blitz the polenta, pistachios, flour and baking powder into a fine crumb, then fold into the egg mixture. Line a cake tin and bake for 25-30 minutes. Leave to cool.
- For the ice cream, in a pan bring the milk to 45°C. Mix together the milk powder, caster sugar, atomised glucose and stab 2000. Add the powder to the milk and hand-blend to dissolve. Cook to 85°C, transfer to a gastro container or roaster, blitz the Verdemanda in, then blast-chill and leave overnight. Once chilled, blitz through a blender with the chopped and rinsed olives.
- Lightly toast the Kasha in a warm frying pan. Add the icing sugar and toast for a further minute then add a splash of water on the heat. Stir, remove from the heat and transfer to a non-stick baking sheet to dry out. Once fully dry break the kasha apart.
- Pour 100g of cream into a bowl, scrape out the vanilla and add, mashing to a paste; add the left-over cream and mix. Beat the cream with caster sugar to medium peaks, then transfer to a piping bag lined with the medium filling nozzle.
Place a slice of cake on the plate and spread some strawberry jam then pipe the Chantilly on top placing the strawberries pointing up with elderflower sprinkled on top and marigold. To the side of the cake add a scoop of ice cream on top of the Kasha.
Photo of Josh using our Stainless Steel Tri-Ply pans to make this recipe at Taste of London 2019.