There is very little better than a tasty, decadent cake, and Jamie Oliver’s soaked pistachio and citrus creation is second to none.

While cake lovers can buy these sweet treats in their local supermarket or bakery, baking them from scratch is far more fun.

Jamie Oliver’s soaked pistachio and citrus cake is a great alternative to your classic chocolate gateau or Victoria sponge.

Serving 10 people, this recipe is perfect if you’re having guests over for tea, coffee and cake, or if you’re hosting a dinner party and are in need of an impressive pudding.

According to Jamie’s official website it’s “not too tricky” to make and cooks in just 55 minutes – so you won’t be slaving away in the kitchen all day.


1. Preheat the oven to 180ºC/350ºF/gas four. Grease and line a 20cm round loose-bottomed cake tin.

2. Over a low heat, melt the butter. Once melted, set to one side.

3. Separate the egg yolks from the egg whites. Beat the yolks with the sugar using an electric mixer until they are light and creamy.

4. While the machine is still running, gradually add in the pistachios and semolina. Next, add the melted butter, lemon zest, marmalade and a quarter teaspoon of sea salt. Beat the mixture until the consistency is smooth.

5. Grab a bowl and whisk the egg whites until they form stiff peaks.

6. Carefully fold this into the pistachio mixture in three parts to keep it as airy as possible.

7. Pour the batter into the prepped tin and bake for 25 to 30 minutes or until golden. To test if it’s cooked, an inserted wooden skewer should come out clean.

8. While your cake is baking, crack on with the lemon syrup. Add the lemon juice and sugar to a saucepan and stir over a medium heat until the sugar has dissolved. Take off the heat and put to one aside.

9. Take a skewer and pierce the cake all over straight away after removing it from the oven. Gently and slowly pour the syrup over the cake while it’s warm.

10. For decoration, sprinkle over the dried mint. Chop the pistachios and scatter them over however you like.

11. Allow the cake to totally cool before removing from the tin. Slice up and serve with a spoonful of Greek yoghurt. Alternatively, complement with a scoop of vanilla ice cream.