Pistachio Olive Oil Cake Recipes

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STRAWBERRY & PISTACHIO OLIVE OIL CAKE



Strawberry & pistachio olive oil cake image

Try this versatile strawberry and pistachio cake made with olive oil and polenta or cornmeal. Perfect for afternoon tea or dessert, it's also gluten-free

Provided by Anna Glover

Categories     Afternoon tea, Dessert

Time 1h20m

Number Of Ingredients 8

200ml olive oil , plus extra for the tin
225g shelled pistachios
200g caster sugar
3 large eggs
150g fine cornmeal or polenta
1 tsp gluten-free baking powder
200g strawberries , chopped, plus extra to serve
icing sugar and crème fraîche or yogurt, to serve

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a 23cm cake tin. Put 200g of the pistachios in a blender, and whizz until it looks like ground almonds.
  • Whisk the sugar and eggs together with an electric whisk until pale and fluffy - this should take about 5 mins. Add the olive oil, continually whisking, then fold in the ground pistachios, cornmeal or polenta and baking powder with a pinch of salt. Fold in the strawberries, then scrape into the tin. Roughly chop the remaining pistachios and scatter over the top.
  • Bake for 50-55 mins until golden and risen. Leave to cool in the tin to room temperature before transferring to a cake stand or plate. Dust with icing sugar and serve with crème fraîche or yogurt and extra strawberries.

Nutrition Facts : Calories 479 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

PISTACHIO OLIVE OIL CAKE



Pistachio Olive Oil Cake image

This is delicious, easy to make and tastes great either on its own or served warm with ice cream.

Provided by MissLouFleming

Time 1h20m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Preheat oven to 160 degrees Celsius (fan assisted) / Gas Mark 3; and grease an 9 inch (23 cm) spring form cake tin.
  • Put pistachios into a food processor and blend to a fine powder.
  • Melt butter gently in a pan and add to olive oil.
  • Whisk eggs and sugar until light and fluffy.
  • Slowly add the butter and oil mixture into the whisked egg mixture a little at a time with the whisk on a low speed until you have a thick emulsion.
  • Sift the flour, then whisk the dry ingredients (polenta, plain flour, baking powder and pistachios) into the egg mixture.
  • Add the juice and zest and fold into the mixture.
  • Add the mixture into the prepared tin and bake in the middle of the oven for 50 minutes. Don't worry if the cake is slightly underdone in the middle - the cooling process will finish it off.
  • Rest in tin for 10 minutes then turn out and cool on a cake rack.
  • Dust with icing sugar then serve.

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