Italian Artichoke & Fennel Olive Oil Cake

This olive oil cake is simply elegant and will pair nicely with your favorite pistachio gelato. 

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Serves: 10 -12
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Prep Time: 15 minutes
Cook Time: 40 minutes
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Dietary Preferences:



  • 1 fennel bulb finely chopped
  • ½ cup of sugar
  • ¼ cup of olive oil
  • One 3.4 ounce box of instant pistachio pudding mix
  • 1 yellow cake mix (dry)
  • 2 Season & Steam artichokes cooked and chopped (using only the cooked hearts, bottoms and stems)
  • 4 large eggs
  • 1 cup of water
  • ½ cup olive oil
  • ½ cup chopped pistachios
watch video fork and knife How To Cook Artichokes


  1. Preheat oven to 350 degrees.
  2. Grease and flour an Angel Food cake pan. Set aside.
  3. In medum saute pan over medium heat, add ¼ cup of olive oil and sugar, saute chopped fennel in oil until very tender.
  4. Remove from heat and set aside.
  5. In large electic mixing bowl add; cake mix, pudding mix, artichokes, fennel, pistachios eggs, water and ½ cup of olive oil. Mix on low speed for 1 minute and 3 minutes on high speed. Scrape bowl often.
  6. Pour batter evenly into prepared cake pan and place in hot oven for 40 minutes or until cake springs back when lightly touched.
  7. Remove from oven and cool for 5 minutes.
  8. Remove cake from pan and place on cake plate, dust with powdered sugar or take one can of pre-made cream cheese frosting and microwave the can (paper, no metal can) for 2 minutes until the frosting can be drizzled over cake.
  9. Cool cake completely and serve. 
watch video chef hat icon How To Eat an Artichoke
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