Pistachio cake

Ingredients 

Pistachio Cake 

• ½ cup pistachios, plus extra to decorate 
• 1 cup plain flour 
• 1 teaspoon baking powder 
• ¼ teaspoon bicarb soda 
• ¾ cup caster sugar 
• ¼ cup Cobram Estate Light Extra Virgin Olive Oil 
• 1 egg 
• ½ cup plain yoghurt 
• ¼ cup milk 
• Zest of 1 lemon 
• Fresh raspberries, to serve 

Icing 

• 125g cream cheese 
• 140ml thickened cream 
• 3 tablespoons caster sugar 
• 1 tsp pistachio essence (optional) 

Method 

1. Preheat oven to 180C fan forced, and line the base and sides of a 20cm round cake tin with baking paper. 
2. Process the pistachios in a small food processor until finely ground. 
3. Place ground pistachios in a large mixing bowl with the remaining dry ingredients and stir well.  
4. In a separate bowl, mix extra virgin olive oil, egg, yoghurt, milk and lemon zest. 
5. Pour the wet ingredients into the bowl of dry ingredients and gently mix until just combined. 
6. Pour the cake batter into a baking tin and bake for 25-30 minutes, until a skewer inserted into the middle comes out clean. Remove from oven and cool on a wire rack, then remove from the tin. 
7. To make the icing, beat the cream cheese with cream in a stand mixer until thick. Gradually add the sugar and essence and continue to beat until combined. 
8. Spread the icing over the cooled cake, decorate with raspberries and extra pistachios and serve.