The recipe for the citrus, olive oil and pistachio cake from the Caker

Good quality olive oil adds a fresh, moist flavor to this zesty cake.

Jenna Baydee

Good quality olive oil adds a fresh, moist flavor to this zesty cake.

I love the fresh, green flavor of the olive oil in this cake – it complements the citrus and pistachios so well and creates a lovely moist texture. Be careful when grinding your pistachios so you don’t create nut butter!


Preparation time: 25 minutes

Cooking time : 30 mins

Ready in: 1h55

Serves: 12

* The Caker’s orange and saffron cake recipe
* Recipe: Cake with lemon, olive oil and tarragon from the Caker
* Recipe: Pineapple Ricotta Cake


For the cake

130g raw pistachios

3 tablespoons caster sugar

4 free-range eggs

260g caster sugar

2 oranges, zested and squeezed

2 lemons, zested and squeezed

130g melted butter, cooled

160g extra virgin olive oil

130g ground almonds

100 g all-purpose white or spelled flour

65g fine polenta

1⅓ teaspoon baking powder

½ teaspoon fine salt

For the icing

150g softened butter

220g icing sugar

1 teaspoon vanilla extract

100 g cream cheese, room temperature

For decorations

A handful of crushed pistachios

1 fresh lemon, peeled and cut into small triangular segments (or use freeze-dried lemon)

3 tablespoons good quality store-bought lemon curd

Fresh or dried rose petals (optional)


Preheat the oven to 180°C rotating heat. Line two 22cm cake tins with parchment paper.

For the cake

  1. In a food processor, mix the pistachios with 3 tablespoons of caster sugar until they are finely ground. Put aside.
  1. In a stand mixer fitted with a whisk attachment, beat the eggs, sugar and zest until pale and thick. Slowly drizzle the melted butter and olive oil to emulsify.
  1. Mix all the dry ingredients, including the blitzed pistachios in a bowl.
  1. By hand, gently stir in ⅓ of the dry ingredients, followed by ⅓ of the citrus juice. Continue this pattern until all of your ingredients are incorporated.
  1. Divide the batter evenly between the 2 prepared pans and spread it on the sides. Bake for about 30 minutes, or until lightly browned, springy to the touch, and an inserted knife comes out clean.
  1. Let cool 10 minutes in pan before transferring to wire rack to cool completely.

For the icing

  1. In the bowl of an electric stand mixer, beat the butter alone until smooth.
  1. Add the icing sugar and beat over high heat until really light and fluffy. Add the vanilla, then gradually add the cream cheese. Do not overdo this step.


  1. Once the cakes have completely cooled, frost one layer. Place the second layer on top and frost it thoroughly.
  1. Decorate with smears of lemon curd, a scattering of pistachios and rose petals, and a few segments of fresh lemon.

Serve at room temperature. Refrigerate in an airtight container for up to 3 days.

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