This fragrant pistachio and raspberry cake from renowned Gaggenau Chef Sarah Gardiner brings together zesty orange, rich pistachios and a delicate touch of olive oil for a moist, nutty crumb. Finished with a drizzle of elderflower and honey syrup and topped with juicy raspberries, it’s a vibrant, elegant bake that pairs beautifully with Greek yoghurt.

Cooking Time: 40 minutes
Preparation Time: 20 minutes
Servings: 8 portions

Ingredients 

For the cake

• 125ml olive oil
• 200g caster sugar
• 3 large eggs
• 3 oranges, zest & juice
• 100g butter, melted
• 225g pistachios, ground in a food processor
• 50g polenta
• 75g plain flour
• 1 tsp baking powder

For the syrup

• 250ml elderflower presse
• 100g honey
• 1 lime, zest & juice
• 200g rasberries

Serve with Greek yoghurt

*Allergens are highlighted in bold

Method

• Preheat the oven – Preheat the oven to 160°C. Grease and line the base of the 20cm cake tin with baking parchment.
• Prepare the filling – Whisk the eggs and sugar with an electric whisk for 5-6minutes. Beat in the olive oil, the zest and juice of 3 oranges and 100g melted butter. Mix the dry ingredients together and add to the wet ingredients. Mix together, well.
• Cook – Put the mixture into the base lined cake tin. Cook for about 1 hour. Remove from the oven and cool in the tin.
• Make the syrup – Make the syrup by boiling together the elderflower presse, honey, the lime zest and juice until lightly syrupy.
• Serve – Add the raspberries once cooled. Serve pieces of cake with the fruit and yogurt.

Enjoy!

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