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Angela Hartnett’s olive oil and pistachio cake

Served with yoghurt sorbet, this Syrian inspired recipe from Angela Hartnett is sure to have you taking your serving plate home empty.


  • 100g plain flour, sifted
  • 5 tsp baking powder
  • 200g ground almonds
  • 50g pistachio nuts
  • 400g sugar
  • 500ml olive oil
  • 10 eggs, lightly beaten
  • zest of 2 lemons
  • zest of 2 oranges
  • 1 tsp cinnamon, ground
  • 1 tsp cardamom, ground
  • nutmeg, grated
Yoghurt Sorbet
  • 95g sugar
  • 17.5g glucose
  • 165g water
  • 400g greek yoghurt
  • 30g lemon juice
  • 100g pistachio nuts


Angela Hartnett's Olive oil and pistachio cake
Step 1

Preheat the oven to 160C/325F/gas 3. Line a rectangular baking tin with greaseproof paper.

Step 2

Mix all of the dry ingredients together into a bowl, then add the eggs, olive oil and zest.Whisk together into a smooth, batter-like consistency.

Step 2

Pour into the baking tin and cook for 50 minutes, or until a skewer comes out clean. Allowto cool and remove from the tin.

Step 3

Serve with yoghurt sorbet, and pomegranate or raspberry compote.

To make the sorbet: Boil the water and the sugars and then remove from the heat. Whisk in the yoghurt and the lemon juice, then fold in 100g of pistachio nuts and freeze in a paco jet machine or an ice-cream maker. (If using an ice-cream maker, add another 60g of caster sugar to the mixture.)

Angela Hartnett

Thanks to Angela Hartnett. This Olive Oil and Pistachio cake recipe was originally donated for Cook for Syria.