Member recipe

Pistachio Olive Oil Cake

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Cooking time

Prep: 30 minutes Cook: 50 minutes

Skill level



Serves 8

This is delicious, easy to make and tastes great either on its own or served warm with ice cream.

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  • 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


  1. Preheat oven to 160 degrees Celsius (fan assisted) / Gas Mark 3; and grease an 9 inch (23 cm) spring form cake tin.

  2. Put pistachios into a food processor and blend to a fine powder.

  3. Melt butter gently in a pan and add to olive oil.

  4. Whisk eggs and sugar until light and fluffy.

  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.

  6. Sift the flour, then whisk the dry ingredients (polenta, plain flour, baking powder and pistachios) into the egg mixture.

  7. Add the juice and zest and fold into the mixture.

  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.

  9. Rest in tin for 10 minutes then turn out and cool on a cake rack.

  10. Dust with icing sugar then serve.

Comments, questions and tips

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17th Jun, 2020
We really enjoyed this cake and we will be doing it again. I used ground almonds instead of flour and just used lemons no orange (allergic to them). Thanks
MissLouFleming's picture
11th Mar, 2018
I've never tried freezing it as it always gets eaten, sorry! I'd be interested to know if you have tried freezing it and how it turned out.
Paul Tierney's picture
Paul Tierney
16th Oct, 2018
Do I put the eggs and sugar together and whisk or whisk the eggs 1st followed by the sugar? How strong sabayon do I create
18th May, 2017
Can I freeze it ?
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