Hazelnut, vanilla and olive oil cake with butternut sorbet recipe

Serves 10 For the cake: 200g of slightly toasted peeled hazelnuts, finely ground in a food processor, to almost a flour consistency 50g of fine polenta 50g of plain flour, sifted 1 tsp of baking powder 125ml of olive oil 100g of unsalted butter, melted 3 large free range eggs 200g of caster sugar The seeds of 2 vanilla pods (I use Madagascan) Icing sugar, for dusting For the sorbet: 400g of butternut purée, made by dicing a butternut squash, cooking in simmering water until soft and blending in a food processor to a fine purée 300ml water 70g of sugar 60g of glucose syrup 10ml of lemon juice Fresh figs, to garnish (optional) First off, make the sorbet by warming the water with the sugar, and glucose until completely dissolved, then incorporating the butternut purée and lemon juice, cool and churn in an ice cream machine. For the cake, whisk the eggs with the sugar until pale add the melted butter and olive oil now add the hazelnut "flour", polenta, plain flour and baking powder now incorporate the vanilla seeds. Transfer the cake mixture to a well-olive-oiled 23cm loose bottomed cake tin Bake in a pre heated oven at 175C (gas mark 4) for 25 minutes. Remove the cake from the oven and allow to continue cooking and cool in the tin. When cool, remove the cake from the tin and cut into 10 equal sized portions dust with icing sugar. Serve with a scoop of butternut sorbet and a fresh fig.