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Strawberry & pistachio olive oil cake served in slices

Strawberry & pistachio olive oil cake

A star rating of 4.7 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

Try this versatile strawberry and pistachio cake made with olive oil and polenta or cornmeal. Perfect for afternoon tea or dessert, it’s also gluten-free

  • Gluten-free
  • Vegetarian
Nutrition: Per serving


  • 200ml olive oil , plus extra for the tin
  • 225g shelled pistachios
  • 200g caster sugar
  • 3 large eggs
  • 150g fine cornmeal or polenta
  • 1 tsp gluten-free baking powder
  • 200g strawberries , chopped, plus extra to serve
  • icing sugar and crème fraîche or yogurt, to serve


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a 23cm cake tin. Put 200g of the pistachios in a blender, and whizz until it looks like ground almonds.

  • STEP 2

    Whisk the sugar and eggs together with an electric whisk until pale and fluffy – this should take about 5 mins. Add the olive oil, continually whisking, then fold in the ground pistachios, cornmeal or polenta and baking powder with a pinch of salt. Fold in the strawberries, then scrape into the tin. Roughly chop the remaining pistachios and scatter over the top.

  • STEP 3

    Bake for 50-55 mins until golden and risen. Leave to cool in the tin to room temperature before transferring to a cake stand or plate. Dust with icing sugar and serve with crème fraîche or yogurt and extra strawberries.

Goes well with

Recipe from Good Food magazine, June 2019

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A star rating of 4.7 out of 5.7 ratings

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