Pistachio-Olive Oil Cake

A delicious and unusual cake with a flavour of the middle east. The cake gets it's beautiful green colour from the pistachios and the olive oil keeps it moist. It's quite a rich cake, so a small piece will suffice. We usually serve it as part of a dessert with a parfait or some marinated pineapple. Yum!

Serves 8-10 

50 g fine polenta
200 g ground pistachio nuts
50 g flour
1 teaspoon baking powder
125 ml olive oil
100 g unsalted butter, melted and cooled
3 eggs
200 g caster sugar
juice and grated zest of 1 lemon
juice of 1 orange
icing sugar for dusting

Preheat the oven to 160 C. Mix the polenta, ground pistachios, flour and baking powder together.

Add the olive oil to the melted butter. Whisk the eggs and caster sugar until pale and fluffy, then slowly whisk in the olive oil and butter. Whisk in the pistachio mixture, then add the lemon juice and zest and orange juice.

Pour into a greased and lined 24 cm springform tin and bake for about 40 minutes. The cake should be slightly underdone in the middle, so that if you insert a skewer it will come out with a little of the mixture sticking to it. While cooling down, the cake will finish off cooking through. Leave to cool for 10 minutes before removing from the tin.

Once completely cooled, cut into slices and dust with icing sugar.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Lemon Polenta Cake

We've decided to divulge the secret and publish the recipe of a cake that has become quite famous. It's sharp and tangy and it's gluten-free too!

Serves 10-12

400 g soft unsalted butter (plus extra for greasing)
400 g caster sugar
400 g ground almonds
200 g fine polenta
16 g baking powder
6 large eggs, beaten
zest of 5 lemons (save juice for the syrup)

for the syrup
juice of 5 lemons
250 g icing sugar

Line the base of a 26cm springform tin with baking paper and grease the sides with butter.

Preheat the oven to 150°C

Beat the butter and sugar till pale and whipped, in a Magimix Patissier or freestanding mixer.

Mix together the almonds, polenta and baking powder and salt. With the machine running, add the eggs to the butter, a little at a time.

Add the almond and polenta mixture and blend the mixture well. Finally, beat in the lemon zest. Spoon the mixture into the prepared tin and bake in the oven for about 60-70 minutes.

It may be slightly wobbly, but if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have started to shrink away from the sides of the tin. Remove from the oven to a wire cooling rack, but leave in the tin.

Make the syrup by boiling together the lemon juice and icing sugar in a small saucepan. Once the icing sugar’s dissolved into the juice, it's done.

Prick the top of the cake gently all over with a cake tester (or toothpick), pour the warm syrup over the cake, and leave to cool before taking it out of the tin. Serve in slices with whipped cream or creme fraiche.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Magimix Patissier

The kitchen all-rounder

All Magimix food processors are manufactured in France and equipped with a powerful, ultra quiet induction motor. Serrated Sabatier stainless steel blades are also made in France and stay sharper for longer.

Just 3 buttons to access all functions. The motor automatically adjusts it's power for each task. A recipe book full of ideas is supplied with each machine. A blade safe storage box provides compact storage for main blades, whisks & discs.

When used with the stainless steel bowl, the dough/pastry blade is perfect for kneading bread or pastry dough in less than 1 minute.

Fitted with the master blade, the Blender Mix converts your food processor into a blender. By changing the flow of the ingredients, this simple tool adds yet another function to your Magimix.

The multipurpose metal master blade is ideal for doing a host of things. From mincing meat, crushing ice, pureeing soups and much more. Made from Sabatier steel, the master blade will help you achieve professional results everytime.

You can also convert your Patissier into a Citrus Press. Just pop the included attachment on the main bowl and you are ready to juice oranges, limes, lemons and any other citrus fruit.

The whisk attachment is perfect for getting fluffy egg whites (up to 12 eggs) for mousse, meringue and macarons. It can also whip cream effortlessly for that professional result.

Magimix innovation now allows you to dice. The first of it's kind on the market, the dicing kit can be used to make cubes out of just about anything from onions to potatoes to carrots and much more. Leave the Magimix off and use it as a kit for French Fries!

Convert your Patissier into a juicer with the Juice Extractor kit. Juice any vegetable for healthy drinks without additives. It is also great for berries and cooked vegetables. The removeable ring allows for easy cleaning.

The Patissier comes with 2 slicing and 2 grating discs. Ideal for slicing and grating any fruit or vegetable with ease.

Chefs Opinion
The Magimix Patissier is a new addition to our kitchen. We have used it to make cakes and pastries with fantastic results and we look forward to creating new and delicious dishes with it in the near future.

For more information, visit Magimix.