Pistachio cake with olive oil
Ingredients
for 10 pieces
| 3 | eggs |
| 150 g | sugar |
| 1 ½ dl | olive oil |
| 50 g | butter, melted, left to cool |
| 7 | cardamom pods, seeds removed |
| 180 g | unsalted, shelled pistachios |
| 100 g | durum wheat semolina |
| ½ tsp | baking powder |
| 1 | organic lemon, grated zest and the juice |
| icing sugar, to dust |
How it's done
Batter
Using the whisk on a mixer, beat the eggs and sugar in a bowl until the mixture becomes lighter in colour. Mix the oil and butter, stir into the egg mixture. Blitz the cardamom seeds and the pistachios in a food processor, stir into the egg mixture along with the durum wheat semolina and baking powder. Mix in the lemon zest and juice. Transfer the batter to the prepared tin.
To bake
Approx. 40 mins. in the centre of an oven preheated to 170 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack. Dust the cake with icing sugar.
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