Lemon, Polenta and Pistachio Cake


  • ½ to ⅔ cup olive oil
  • 150g caster sugar (or more for sweeter cake)
  • 3 eggs, at room temperature
  • 2 tablespoons greek yogurt
  • 100g ground almonds (lightly roasted)
  • 70g ground pistachio (lightly roasted)
  • 150g fine polenta
  • 1 teaspoon baking powder
  • pinch of salt
  • zest of 2 lemons
  • juice of ½ to 1 lemon (3 tablespoons)


  1. Preheat the oven to 180°C (165°C if fan-forced). Grease and line a standard baking tin.
  2. In the bowl of a stand mixer, cream the olive oil and caster sugar until pale.
  3. Add the eggs one at a time, beating after each addition. Mix in the greek yogurt.
  4. Add the ground almonds and ground pistachios and mix gently for a few seconds. Add the fine polenta, baking powder and salt and fold in gently.
  5. Add the zest of 2 lemons and juice of ½ to 1 lemon (about 3 tablespoons total) and mix to just combine.
  6. Transfer mixture to the loaf tin and smooth the surface.
  7. Bake for 45 minutes or until a skewer inserted just comes out clean.
  8. Leave to cool for 15 minutes on a wire rack before removing from baking tin.

(based on Gluten-free Lemon, Polenta & Pistachio Cakes at The Brick Kitchen)