Pistachio & Olive Cake

Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens


  • 120g polenta
  • 450g ground pistachio nuts
  • 2tbs pistachio paste*
  • 200g flour
  • 4tsp baking powder
  • 300ml light olive oil
  • 200g unsalted butter, melted
  • 6 free range eggs
  • 350g castor sugar


– Pre-heat oven to 160°C
– Mix all dry ingredients together with pistachio paste and ground pistachio nuts and set aside.
– In a separate bowl, mix olive oil and melted butter together.
– Cream sugar and eggs and add butter and oil mixture.
– Fold egg and oil mixture through dry ingredient mixture and pour into prepared tin.
– Bake in oven for around 40 minutes.

*Pistachio paste is available at specialty food stores. If not available just omit from recipe.

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