Diana Chan's Pistachio and Extra Virgin Olive Oil Cake
- Prep
- 20
- Cooking time
- 50
- Serves
- 10
Method
- Preheat oven to 350°F. Liberally grease a large bundt pan with extra virgin olive oil and set aside.
- 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.
- 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.
- 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.
- 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
- 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
