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Foodie Thursday

Resident cook Nigel Barden serves up a dish for Foodie Thursday.

1 hour, 55 minutes

Last on

Thu 5 May 2016 17:05
Βι¶ΉΤΌΕΔ Radio 2

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Music Played

  • Electric Light Orchestra

    Don't Bring Me Down

    • Light Years - The Very Best Of ELO.
    • Epic.
    • 4.

  • Travis

    Magnificent Time

    • (CD Single).
    • Red Telephone Box.
    • 001.

  • Ray Stevens

    Everything Is Beautiful

    • The Very Best Of Country Music #3.
    • Curb.
    • 6.

  • Red Hot Chili Peppers

    Dark Necessities

  • Michael Jackson

    Man In The Mirror

    • (CD Single).
    • Epic.

  • P!nk

    Just Like Fire

    • (CD Single).
    • RCA.
    • 001.

  • Neil Diamond

    Song Sung Blue

    • Neil Diamond - The Ultimate Collectio.
    • Columbia/Mca.

  • Hot Chocolate

    Every 1's a Winner

    • Hot Chocolate - Their Greatest Hits.
    • EMI.

  • Gregory Porter

    Don't Lose Your Steam

    • Take Me To The Alley.
    • Decca.
    • 001.

  • Blur

    Tender

  • Paul Carrack

    Sleep On It

    • (CD Single).
    • Carrack-UK.
    • 002.

  • Tom Odell

    Dancing In The Dark

    • Βι¶ΉΤΌΕΔ Radio 2 Sounds Of The 80s Vol 2 (Various Artists).
    • Sony Music TV.

  • Bryan Adams

    Run To You

    • Bryan Adams - The Best Of Me.
    • Mercury.

  • Elle King

    Under the Influence

    • (CD Single).
    • RCA.
    • 001.

  • Johnny Cash

    A Thing Called Love

    • Country Moods (Various Artists).
    • Polygram Tv.

Pistachio & Pink Grapefruit Cake

by Felicity Cloake from The A-Z of Eating (Penguin, Fig Tree)

Fresh & bittersweet, this gluten-free cake is a very spring-like affair, & the syrup means it keeps well for a week.

Makes a 20cm cake

Prep time: 20mins

Cooking time: 40-50mins

Ingredients

150g shelled unsalted pistachios

200g golden caster sugar

1Β½ pink grapefruits

50g polenta

2 tsp baking powder

Β½ tsp ground cardamom

a pinch of salt

4 eggs

200g extra virgin olive oil

3 tbsp honey

10g shelled salted pistachios (about 20), roughly chopped

Method

  • Grease a 20cm loose-bottomed cake tin.Β 
  • Whiz the unsalted pistachios in a food processor until fairly finely ground.Β 
  • Add the sugar & the finely grated zest of the grapefruits & whiz briefly to combine, then stir in the polenta, baking powder, cardamom & salt.
  • Whisk together the eggs & oil & stir these into the dry ingredients. Scrape into the tin.Β 
  • Put into the oven & turn it to 200C/ fan 180C/ gas 6 (trust me, you don’t need to preheat it for this one).Β Bake for 40-50 mins until set on top.
  • Towards the end of the cooking time, heat the honey in a small pan with the juice of the half grapefruit. Bring to a simmer, then take off the heat.
  • Put the cake, still in its tin, on to a plate with a rim & pour over the syrup, a little at a time, adding more once each lot has been absorbed.Β 
  • Leave to cool before turning out & sprinkling with the chopped salted pistachios.

Broadcast

  • Thu 5 May 2016 17:05
    Βι¶ΉΤΌΕΔ Radio 2