Pic of Pistachio cake

Pistachio cake

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Pistachio cake

Pudding & Cake Serves 8 45 min
The unlikely combination of polenta, pistachios and olive oil work a treat: this cake is moist but light-as-air, and deliciously nutty. It's makes a very good dessert or accompaniment to coffee. Be careful not to overcook it – it should still have a very slight dampness in the middle when its done.


  • 100g butter, melted
  • 125ml olive oil
  • 3 eggs
  • 200g caster sugar
  • juice of 1 orange
  • zest and juice of 1 lemon
  • 50g plain flour
  • 1 tsp baking powder
  • 50g polenta
  • 200g pistachio nuts


Prep time: 10 min
Cooking time: 35 min
  • Step 1

    Preheat oven to 160°C/Gas 3. Grease a tart tin.
  • Step 2

    Melt the butter, add the olive oil and leave to cool.
  • Step 3

    Whisk the eggs and sugar and whilst whisking, add the melted butter and olive oil mixture in a thin trickle. To this, add the juice of 1 orange, 1 lemon and its zest.
  • Step 4

    Combine the flour, baking powder, polenta and pistachios and add to the mixture. Mix well and pour into the tin, and cook for around 40 minutes.

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