Pistachio olive oil cake

cake recipe adapted from Naturallyyella.co
 
  • Cake
  • 1½ cups (180 g) unbleached all-purpose flour
  • 1 cup (100 g) pistachio flour (see note)
  • 2 tablespoons lemon zest
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup olive oil
  • ¼ cup honey
  • ¼ cup whole milk
  • 3 large eggs
  • Preheat oven to 350˚. Grease and 8-inch round pan with oil.
  • To make the cake: In a medium bowl, stir together the flour, pistachio flour, lemon zest, baking soda, and salt. In a separate bowl, whisk together the olive oil, honey, milk, and eggs. Pour the wet ingredients into the dry ingredients and stir until combined.
  • Scoop the batter into the prepared pan and smooth out evenly. Bake for 20 to 22 minutes, until the cake is golden and has domed. Let cool for 10 minutes.
  • Once the cake has cooled, run a knife along the edges to loosen. Flip the cake over onto a cake plate and finish cooling.
  •  

    Frosting:

    8 ounces mascarpone cheese, softened to room temperature

    1/2 jar Pistachio paste from Gustiamo.com (the full jar is about 9.8 ounces)

    1/4 cup confectioners' sugar


    For Decoration (optional): chopped pistachios and chocolate covered mint leaves


    Mix the mascarpone cheese, sugar and pistachio paste together in a mixer until smooth. Make sure the paste is thoroughly blended into the cheese, or else you'll have lumps or streaks of pistachio paste.


    Cut the cake in half using a sharp serrated knife. Spread part of the frosting on the inside of the cake; cover with the other half of the cake, and spread the rest of the frosting on the top and sides of the cake. 

    Optional: Decorate with crushed pistachios on the side of the cake and with chocolate covered mint leaves. 


    To make pistachio flour, take shelled, unsalted, roasted pistachios (buy them unshelled and save yourself some time) and pulse in ¼ of the pistachios in the food processor just until beginning to break down. Pass through a sieve to get the flour and return the pistachio pieces back to the food processor. Repeat until a good amount of the pistachios are flour (you will have meal left over, use it to top the cake.) Just be careful not to over pulse the nuts and turn them into butter- patience is key. If you try to make the cake with pistachio meal, the texture won't be the same.