Pistachio Polenta Cake with a White Chocolate and Coconut Ganache

First make the ganache. Break up the white chocolate into chunks and place in a bowl.

Heat the coconut milk with the glucose until it boils and then pour over the white chocolate chunks, whilst still warm.

Mix in the double cream and then leave to set for around 2 hours.

Now for the cake. Blitz the green pistachio nuts in food processor until finely chopped then add the rest of the dry ingredients and and blitz until fully incorporated.

Whisk the eggs, sugar and orange and lemon zests to a light mousse texture.

Mix all of the wet ingredients together and then fold into the mousse mixture.

Fold the dry ingredients into the pistachio mixture.

Divide between 2 lined cake rings and and bake in a pre-heated oven at 170c, for 25 mins or until a skewer inserted into the centre of the cake comes out clean.

Once cooked, leave to cool.

When you’re ready to finish your cake, beat the ganache until it holds soft peaks and either use to sandwich your cake together or simply spread over the top.