Ingredients

440ml olive oil
220g polenta
220g self raising flour
440g caster sugar
8 eggs
4 lemons zested and juiced
1kg pitaschio

Method

Place the polenta, selfraising flour sugar and pitaschio in a robo coupe and blend until everything is combined and sort of smooth.
Thyen add in the eggs and lemon juice.
Finially add in the oil
Pour into a lined tin and bake at 160oc for 30mins until goldern brown.

Built by Chefs. Powered by You.

For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.

Every recipe, every video, every news update exists because this community makes it possible.

We’ll never hide content behind a paywall, but we need your help to keep it free.

If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.

Together, we keep the industry connected. Together, we move forward.