Pistachio Olive Oil cake with Red Wine and Black Pepper Gelato



  • 50 gm  Polenta
  • 200 gm  Ground Pistachio
  • 50 gm  Flour
  • 125 gm  Olive Oil
  • 100 gm Melted Butter
  • 1 Lemon juice and zest
  • 1 Orange juice and zest
  • 200 gm Castor Sugar
  • 5 gm  Baking Powder


  • 3 cups red wine
  • 1 tbsp black pepper
  • 1 cup heavy cream
  • 3 cups milk
  • 6 tbsp sugar
  • 2 tbsp glucose liquid

Vanilla Chantilly:

  • 250 ml cream
  • 1 vanilla pod, seeds
  • 1 tsp of castor sugar

Raspberry Foam:

  • 150 ml  Raspberry juice
  • 1 Egg
  • 2 Egg whites
  • 25 gm  Sugar
  • 1 vanilla pod, seeds

Serve with fresh raspberries as garnish



  1. Mix the polenta, ground pistachio, flour and baking powder together. Add the olive oil to the melted butter. Whisk the eggs and castor together until pale, then slowly whisk in the oil and butter.
  2. Whisk in the pistachio mix, add orange juice, lemon juice and zest.
  3. Transfer to greased and lined 23cm cake tin and bake at 160c for 40min. the cake should be slightly underdone in the middle, so that if you insert a skewer it will come out with a little of the mixture sticking to it, the cooling will finish it off.
  4. Leave for 10 minutes to cool off in the tin before removing.


  1. Prepare an ice water bath. Simmer red wine for 20-25 minutes or until reduced to ½ a cup. Add the pepper, cover andf steep for 30 minutes. In a separate saucepan, simmer the cream and milk for 30 minutes or until reduced to 2 cups.
  2. Whisk in the sugar and liquid glucose. And cook for 3 minutes or until all the sugar is dissolved. Whisk in the red wine. Strain through a fine mesh sieve, cool in a ice water bath, and freeze in a ice cream machine. Keep frozen until ready to use.

Vanilla Chantilly :

  1. Take a mixing bowl and add the cream, vanilla seeds and sugar. Whisk together until a medium peak forms. Serve with cake

Alternate option to vanilla Chantilly

Raspberry Foam :

  • whisk all ingredients together over a double boiler