Lemon Pistachio Olive Cake (Print Version)
# Ingredients:
→ Base Layer
01 -
1 cup granulated white sugar
02 -
1/2 tsp baking soda
03 -
3 large eggs
04 -
1 cup finely ground pistachios
05 -
1 1/2 cups plain flour
06 -
1/2 cup olive oil (extra virgin)
07 -
1/2 tsp fine salt
08 -
1/2 cup buttermilk
09 -
1 1/2 tsp baking powder
10 -
Juice from half a lemon
11 -
1 tsp vanilla essence
12 -
Zest of 1-2 lemons
→ Cream Cheese Topping
13 -
1 cup powdered (confectioner's) sugar
14 -
60ml heavy whipping cream
15 -
Zest from 1 lemon
16 -
Juice from half a lemon
17 -
115g softened cream cheese
# Instructions:
01 -
Heat the oven to 180°C (350°F). Cover the bottom of a 20×20cm (8×8") pan with parchment paper.
02 -
Stir together pistachios, flour, salt, baking soda, and baking powder in a big bowl until it's all evenly blended.
03 -
Make a hole in the dry mix. Add in eggs, olive oil, sugar, and buttermilk. Whisk the wet stuff separately before folding everything together. Stop as soon as it’s blended.
04 -
Mix in the lemon juice, lemon zest, and vanilla until they’re well spread out.
05 -
Dump the batter into your prepared tin. Bake for 30-40 minutes. It’s done when a toothpick stuck in the center comes out clean.
06 -
Leave it to cool completely before frosting.
07 -
Pop the softened cream cheese in a mixing bowl and blend until it’s smooth and creamy (1-2 minutes).
08 -
Mix in the powdered sugar a little at a time. Keep blending until the texture is silky.
09 -
Pour in the cream, zest, and lemon juice, then whip on medium-high speed for 2-3 minutes until light and airy.
10 -
Spread that frosting around evenly on the cake. Slice it up and enjoy!
# Notes:
01 -
Fresh lemons give the best taste for both zest and juice.
02 -
You can grind unsalted pistachios by blitzing them in a food processor until they’re fine.