Preheat the oven to 180°C (350°F) and grease a 10” (25cm) bundt cake pan and set aside.

Add the pistachios to a food processor and process until they resemble fine breadcrumbs and set aside.

Place the sugar and eggs in a large bowl of a stand mixer with a whisk attachment and mix on medium-high until pale and thick (approximately 3-5 minutes).

Add the olive oil, orange zest, orange juice and vanilla and mix on low again for 30 seconds.

Add the chopped pistachios, baking powder and all-purpose flour. Using a spatula, carefully fold the ingredients until they are just mixed.

Pour batter into your prepared bundt pan and bake for 40 minutes or until a skewer or toothpick inserted in the centre of the cake comes out clean.

Allow to cool in the pan for 10 minutes before removing and placing on a wire rack to cool completely.

Combine the powdered sugar, water, oil and vanilla in a small bowl and whisk until the mixture is thick and glossy.

Pour the icing over the orange pistachio cake and cover completely.

Top with extra ground pistachios for a delicious decorative effect.