Upside-down apricot, pistachio & olive oil cake

Lightly grease and line the base and sides of a 23cm springform cake tin with oil and baking parchment. Scatter the demerara sugar over the base of the tin, then arrange the apricots cut-side down over the top. Set aside.

Preheat the oven to 180ºC, gas mark 4, and put a large baking tray in to heat up. Put 175g pistachios in a small food processor and whizz until finely ground. Put in a large bowl with the polenta, baking powder, lemon zest and salt; mix well, then set aside. In a separate large bowl, use an electric hand mixer to whisk the eggs and caster sugar until light and thickened (4-5 minutes). While still whisking, very slowly trickle in the oil until fully incorporated. Fold in the pistachio and polenta mixture.

Spoon the batter into the cake tin over the apricots. Put the tin on the hot baking tray, then bake for 45-55 minutes until golden brown and a skewer inserted into the middle comes out almost clean. Check after 35 minutes and if the cake is taking on too much colour, cover and continue to bake until cooked. Leave to cool for 10 minutes in the tin, then carefully turn out onto a serving plate and cool completely (or enjoy while still warm). Roughly chop the remaining 25g pistachios and scatter over the top. Delicious with crème fraîche or thick Greek yogurt, if liked.