Angela Hartnett's Olive oil and pistachio cake - #CookForSyria

Angela Hartnett's Olive oil and pistachio cake - #CookForSyria

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 almondsĀ 
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


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

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.

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

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.)

This recipe was donated to Cook for Syria.