Recipes
Pistachio & Olive Oil Cake
Pistachio and olive oil are the perfect combination – both flavours are equally balanced in this moist, soft cake, which results in a delicious crowd pleaser and one of the most popular cakes in our restaurants and delicatessens.
Ingredients
- 50g Polenta
- 200g Pistachios
- 50g Plain Flour
- 5g Baking Powder, sifted
- 125ml Lina Stores Extra Virgin Olive Oil
- 100g Unsalted Butter, room temperature
- 4 eggs, medium size, room temperature
- 200g Caster Sugar
- Zest of 1 Lemon
- Juice of 1 Lemon
- Juice of 1 Orange
Method
Grease an 8 inch metal cake tin and line with paper. Preheat oven to 160 degrees.
Grind pistachios until coarse into breadcrumbs texture in a mixer / blender.
Mix polenta, pistachios, baking powder and flour. Melt butter, remove from heat, and add the olive oil. Zest and juice the lemons, juice the oranges and mix both together.
Whisk eggs and sugar until light and fluffy. Add the oil and butter mixture to the egg mix slowly. Add the ground pistachios mix followed by the citrus juice mixture.
Slowly combine everything.
Pour the mixture into the cake tin.
Bake for 45 - 50 minutes until the inside is still slightly underdone.
Remove from oven and let cool at room temperature.
Dust with icing sugar.
