Pistachio Lemon Olive Oil Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 1/2 cups all-purpose flour
02 -
1 cup ground pistachios
03 -
1 1/2 tsp baking powder
04 -
1/2 tsp baking soda
05 -
1/2 tsp fine sea salt
06 -
3 large eggs
07 -
1 cup granulated cane sugar
08 -
1/2 cup extra virgin olive oil
09 -
1/2 cup buttermilk
10 -
Zest of 1-2 lemons
11 -
Juice of 1/2 lemon
12 -
1 tsp vanilla extract
→ Lemon Cream Cheese Frosting
13 -
115g cream cheese, softened
14 -
60ml heavy cream
15 -
1 cup powdered sugar
16 -
Zest of 1 lemon
17 -
Juice of 1/2 lemon
# Instructions:
01 -
Preheat oven to 180°C (350°F). Line a 20×20cm (8×8") baking pan with parchment paper.
02 -
In a large bowl, combine flour, ground pistachios, baking powder, baking soda, and salt. Mix thoroughly to integrate all components.
03 -
Create a well in the center of the dry ingredients. Add eggs, sugar, olive oil, and buttermilk. Whisk wet ingredients together first, then fold into the dry ingredients until just combined.
04 -
Fold in lemon zest, lemon juice, and vanilla extract until evenly distributed throughout the batter.
05 -
Pour batter into the prepared baking pan. Bake for 30-40 minutes, until centers are set and a toothpick inserted into the center comes out clean.
06 -
Allow cake to cool completely before applying frosting.
07 -
In the bowl of a stand mixer, beat softened cream cheese for 1-2 minutes until smooth and creamy.
08 -
Add powdered sugar to cream cheese and beat until completely smooth and incorporated.
09 -
Add heavy cream, lemon zest, and lemon juice. Whisk on medium-high speed until light and fluffy, approximately 2-3 minutes.
10 -
Spread frosting evenly over the cooled cake. Slice and serve.
# Notes:
01 -
For optimal flavor, use fresh lemons for both zest and juice
02 -
Ground pistachios can be prepared by processing shelled, unsalted pistachios in a food processor until finely ground