Pistachio olive oil cake

Pistachio olive oil cake
Pistachio olive oil cake Photo: Catherine 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."


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


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.