Best Pistachio Olive Oil Cake Recipes
STRAWBERRY & PISTACHIO OLIVE OIL CAKE
Try this versatile strawberry and pistachio cake made with olive oil and polenta or cornmeal. Perfect for afternoon tea or dessert, it's also gluten-free
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h20m
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a 23cm cake tin. Put 200g of the pistachios in a blender, and whizz until it looks like ground almonds.
- Whisk the sugar and eggs together with an electric whisk until pale and fluffy - this should take about 5 mins. Add the olive oil, continually whisking, then fold in the ground pistachios, cornmeal or polenta and baking powder with a pinch of salt. Fold in the strawberries, then scrape into the tin. Roughly chop the remaining pistachios and scatter over the top.
- Bake for 50-55 mins until golden and risen. Leave to cool in the tin to room temperature before transferring to a cake stand or plate. Dust with icing sugar and serve with crème fraîche or yogurt and extra strawberries.
Nutrition Facts : Calories 479 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
PISTACHIO OLIVE OIL CAKE
This is delicious, easy to make and tastes great either on its own or served warm with ice cream.
Provided by MissLouFleming
Time 1h20m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Preheat oven to 160 degrees Celsius (fan assisted) / Gas Mark 3; and grease an 9 inch (23 cm) spring form cake tin.
- Put pistachios into a food processor and blend to a fine powder.
- Melt butter gently in a pan and add to olive oil.
- Whisk eggs and sugar until light and fluffy.
- Slowly add the butter and oil mixture into the whisked egg mixture a little at a time with the whisk on a low speed until you have a thick emulsion.
- Sift the flour, then whisk the dry ingredients (polenta, plain flour, baking powder and pistachios) into the egg mixture.
- Add the juice and zest and fold into the mixture.
- Add the mixture into the prepared tin and bake in the middle of the oven for 50 minutes. Don't worry if the cake is slightly underdone in the middle - the cooling process will finish it off.
- Rest in tin for 10 minutes then turn out and cool on a cake rack.
- Dust with icing sugar then serve.
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