• 50g finely ground polenta
  • 200g shelled pistachio nuts, chopped
  • 50g plain flour
  • 1tsp baking powder
  • 100ml Italian Extra Virgin Olive Oil
  • 100g butter
  • 3 eggs
  • 200g caster sugar
  • Juice and zest of 1 lemon
  • Juice of 1 orange


  • STEP 1
    Preheat oven to 160 degrees Celsius (fan assisted) / Gas Mark 3; and grease an 9 inch (23 cm) spring form cake tin.
  • STEP 2
    Put pistachios into a food processor and blend to a fine powder.
  • STEP 3
    Melt butter gently in a pan and add to olive oil.
  • STEP 4
    Whisk eggs and sugar until light and fluffy.
  • STEP 5
    Slowly add the butter and oil mixture into the whisked egg mixture a little at a time with the whisk on a low speed until you have a thick emulsion.
  • STEP 6
    Sift the flour, then whisk the dry ingredients (polenta, plain flour, baking powder and pistachios) into the egg mixture.
  • STEP 7
    Add the juice and zest and fold into the mixture.
  • STEP 8
    Add the mixture into the prepared tin and bake in the middle of the oven for 50 minutes. Don't worry if the cake is slightly underdone in the middle - the cooling process will finish it off.
  • STEP 9
    Rest in tin for 10 minutes then turn out and cool on a cake rack.
  • STEP 10
    Dust with icing sugar then serve.

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