Pistachio Olive Oil Cake Recipe

Updated at: Sat, 23 Nov 2024 11:37:12 GMT

Step 1

Preheat oven 350F (175C).

Step 2

Lightly spray tart tins with baking spray and set aside.

Step 3

In a coffee grinder, or food processor grind the pistachios until a “flour” forms. Set aside.

Step 4

Sift the pistachio flour with a fine meshed sieve, over a medium bowl. The large pieces of pistachio that remain can be re-ground into flour and then added to the mix.

Step 5

Sift the flour, baking powder and salt over the pistachio flour. Whisk all the dry ingredients together until combined and set aside.

Step 6

In a large bowl, add eggs, olive oil, sugar, water, orange zest and juice. Whisk to combine.

Step 7

Slowly add the dry ingredients, to the wet ingredients, whisking gently until just combined.

Step 8

Place tart tins on a baking sheet. Scoop out batter with an ice cream scoop filling each tin ¾ of the way full.

Step 9

Bake for 15-17 mins until a toothpick comes out clean.

Step 10

Allow cakes to cool. Keep at room temperature in the tins, covered loosely with foil until ready to serve.

Step 11

To serve, remove cake from tin, remember to remove the bottom of the tin as well. Dust top of the cake with powdered sugar.

Step 12

Peel off some orange zest with a potato peeler and slice into very thin strips, like a toothpick. Garnish cakes with 2-3 orange zest strips, a few chopped pistachios and a little chopped bittersweet chocolate. Serve with a scoop of vanilla ice cream. Enjoy!

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