Riverford Wicked Leeks
Pistachio cake recipe image

Print Pistachio cake

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 & juice of 1 lemon
  • 50g plain flour
  • 1 tsp baking powder
  • 50g polenta
  • 200g pistachio nuts


  1. Preheat oven to 160°C/Gas 3. Grease a tart tin.
  2. Melt the butter, add the olive oil and leave to cool.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes