Diana Chan's Pistachio and Extra Virgin Olive Oil Cake

Diana Chan's Pistachio and Extra Virgin Olive Oil Cake

Prep
20
Cooking time
50
Serves
10

Method

  1. Preheat oven to 350°F. Liberally grease a large bundt pan with extra virgin olive oil and set aside.
  2. In a large bowl, whisk the extra virgin olive oil, sugar, and eggs until fluffy, about 1 minute. Mix in the ground pistachios, milk, vanilla extract, and lemon zest.
  3. In a separate bowl, mix together the flour, baking powder, and salt. Gently fold the mixture into the wet ingredients until combined. Pour into prepared bundt pan.
  4. Bake for 40-50 minutes, until a knife inserted in the center of the cake comes out clean. Cool for 10 minutes before inverting onto a cooling rack.
  5. To make the icing, whisk together powdered sugar and 2 tablespoons lemon juice. If the mixture is too thick, add in an additional tablespoon. Pour over cake and top with a sprinkling of chopped pistachios.

Ingredients Chevron Icon

  • 3/4 cup Cobram Estate Light Extra Virgin Olive Oil (175ml)
  • 3 eggs, room temperature
  • 1 1/2 cups granulated sugar (320g)
  • 3/4 cup finely ground pistachios (90g)
  • 1/2 cup milk (125ml)
  • 1 teaspoon vanilla extract
  • zest of 1 lemon
  • 1 3/4 cups all-purpose flour (240g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup Icing sugar 135g
  • Juice of 1 lemon


Decorate

  • Pistachio, chopped
  • Rose petals
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