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.)