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Photography By : Katie Wilson
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Olive oil and pistachio cake with yoghurt sorbet

Dishes Created By

  • Cafe Murano
  • Serves Eight



  • 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

Cooking Instructions

  1. Preheat the oven to 160C/325F/gas 3. Line a rectangular baking tin with greaseproof paper.
  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.
  3. Pour into the baking tin and cook for 50 minutes, or until a skewer comes out clean. Allowto cool and remove from the tin.
  4. Serve with yoghurt sorbet, and pomegranate or raspberry compote.
  5. 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.)

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