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Pistachio olive oil cake

Stephen mercer

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Pistachio olive oil cake
Pistachio olive oil cakeCatherine Sutherland

Stephen Mercer has been cooking commercially for more than 20 years, yet still retains a love for it that he believes would be rare in most other industries. "While we serve this with elaborate accompaniments including rhubarb sorbet and roasted strawberries at Mercer's, the cake is easy to make and can be served on its own or simply with whipped cream."

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Ingredients

  • 50g polenta

  • 200g shelled pistachio nuts

  • 50g plain flour

  • 1 tsp baking powder

  • 100ml olive oil

  • 100g butter

  • 3 eggs

  • 200g castor sugar

  • Juice and zest of 1 lemon

  • Juice of 1 orange

Method

  1. Preheat oven to 160C

    Process the pistachios in a food processor until finely ground, add the polenta, flour and baking powder.

    Melt the butter and add it to the olive oil

    Whisk the eggs with the sugar until light

    Add the oil and butter mixture

    Whisk in the pistachio mixture

    Whisk in the juices and zest

    Bake in a greased and floured tin at 160C for 45 minutes

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

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