Diana Chan's Pistachio and Extra Virgin Olive Oil Cake

Diana Chan's Pistachio and Extra Virgin Olive Oil Cake

Cooking time


  1. Preheat oven to 350°F. Liberally grease a large bundt pan with extra virgin olive oil and set aside.
  2. In a large bowl, whisk the extra virgin olive oil, sugar, and eggs until fluffy, about 1 minute. Mix in the ground pistachios, milk, vanilla extract, and lemon zest.
  3. In a separate bowl, mix together the flour, baking powder, and salt. Gently fold the mixture into the wet ingredients until combined. Pour into prepared bundt pan.
  4. Bake for 40-50 minutes, until a knife inserted in the center of the cake comes out clean. Cool for 10 minutes before inverting onto a cooling rack.
  5. To make the icing, whisk together powdered sugar and 2 tablespoons lemon juice. If the mixture is too thick, add in an additional tablespoon. Pour over cake and top with a sprinkling of chopped pistachios.

Ingredients Chevron Icon

  • 3/4 cup Cobram Estate Light Extra Virgin Olive Oil (175ml)
  • 3 eggs, room temperature
  • 1 1/2 cups granulated sugar (320g)
  • 3/4 cup finely ground pistachios (90g)
  • 1/2 cup milk (125ml)
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1 3/4 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Icing sugar 135g
  • Juice of 1 lemon


  • Pistachio, chopped
  • Rose petals