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!
PISTACHIO CAKE RECIPE WITH OLIVE OIL AND CITRUS
Preparation time: 25 minutes
Cooking time : 30 mins
Ready in: 1h55
* 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
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
- In a food processor, mix the pistachios with 3 tablespoons of caster sugar until they are finely ground. Put aside.
- 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.
- Mix all the dry ingredients, including the blitzed pistachios in a bowl.
- 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.
- 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.
- Let cool 10 minutes in pan before transferring to wire rack to cool completely.
For the icing
- In the bowl of an electric stand mixer, beat the butter alone until smooth.
- 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.
- Once the cakes have completely cooled, frost one layer. Place the second layer on top and frost it thoroughly.
- 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.