Pistachio and Olive Oil Cake

This cake is so moist due to the olive oil. The ingredients may not seem normal but the taste is sensational. Also the colour is vibrant and a real show stopper. We served with a mint dressing pistachio ice cream and a pistachio sherbet.



50g Fine Polenta

200g Pistachio nut

50g plain flour

1 tsp. Baking powder

152ml Olive oil

100g Butter

3 eggs

200g Caster sugar

1 Lemon zest and juice

1 orange zest and juice



  1. 1. Mix polenta, ground pistachios, flour and baking powder together.
  2. 2. Combine olive oil and butter in a separate bowl.
  3. 3. In another bowl whisk eggs and caster sugar until pale.
  4. 4. Combine all the elements above then add lemon and orange juice and zest.
  5. 5. Bake for 40 minutes on 160c. Check with a skewer to see is it needs longer.
  6. 6. Allow to cool.