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Some years ago I went to Café Murano in London and tried for the first time a Pistachio and Olive Oil cake. After that day, I did a massive search for a recipe that could resemble the amazing flavours of that piece of heaven. I found one from the Australian Goodfood website which I have been making since then. You can find the original recipe here.
I replace the totality of the plain flour and polenta for almond meal, it combines very well with the pistachios and the citrus flavours. It was the first time I baked it on a loaf tin as I felt it was easier to travel with but you can also bake it on a round tin or even on a square one and serve it in little type of brownie squares with a scoop of berries ice cream.
You can now find a link to all recipes on the blog on my Susana Random Ss board on Pinterest and you can do a direct pin to your own Pinterest account.
- 100 g almond meal
- 200 g shelled pistachio nuts
- 1 tsp baking powder
- 100 ml olive oil
- 100 g unsalted butter
- 3 eggs
- 200 g castor sugar
- Juice and zest of 1 lemon
- Juice and zest of 1 orange
- 1 tsp of vanilla bean paste or vanilla flavour (optional)
For the Top:
Juice of a orange and some honey
- Pre-heat the oven to 170°C.
- Process the pistachios in a food processor until finely ground, add the almond meal and baking powder.
- Melt the butter and add it to the olive oil.
- Whisk the eggs with the sugar until smooth.
- Add the oil and butter mixture.
- Whisk in the pistachio mixture.
- Whisk in the juices and zest.
- Bake in a greased and floured tin for 45 minutes or until the skewer inserted in the centres of the cake comes out clean. Remove from the oven and leave it to cool.
- If you like cover the cake with some orange juice and honey mixture for a more wet and moist cake.
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