Pistachio Topped Lemon Olive Oil Cake Recipes

PISTACHIO-TOPPED LEMON-OLIVE OIL CAKE

Steps:

• MAKE THE CAKE:.
• Preheat the oven to 350°F.
• Butter a 10-inch round cake pan, line the bottom with parchment paper and butter the paper.
• In a food processor, pulse the almonds with 2/3 cup of the pistachios until finely ground.
• In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until it's the texture of moist sand.
• Add the eggs one at a time, beating well between additions.
• Add the lemon zest, lemon juice and vanilla seeds and beat until smooth.
• Gradually beat in the olive oil in a thin stream.
• Using a rubber spatula, fold in the ground nuts, flour and salt.
• Scrape the batter into the prepared pan.
• Bake the cake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
• Transfer the pan to a rack and let the cake cool for 15 minutes.
• Invert the cake onto the rack and peel off the parchment paper.
• Invert the cake again onto a serving plate.
• Meanwhile, toast the remaining 1/2 cup of pistachios in a pie plate for about 8 minutes, or until fragrant.
• MAKE THE SYRUP:.
• In a small saucepan, combine the lemon zest, lemon juice, sugar and water and bring to a simmer over moderate heat, stirring until the sugar is dissolved.
• Pour the syrup over the warm cake and scatter the toasted pistachios all over the top.
• Let stand for 1 hour, then cut into wedges and serve with creme fraiche.
• **The cake can be kept in an airtight container at room temperature for up to 2 days.