A soft Mediterranean-inspired olive oil cake with fresh orange, roasted pistachios and a delicate citrus finish.
PREP TIME
20 MIN
DIFFICULTY
Easy
SERVES
8
INGREDIENTS
200g all-purpose flour
150g granulated sugar
70g pistachios, roughly chopped
2 tsp baking powder
½ tsp fine sea salt
3 large eggs
120ml extra-virgin olive oil
120ml fresh orange juice
Zest of 2 oranges
1 tsp vanilla extract
2 tbsp chopped pistachios, for finishing
Fresh orange zest, for finishing
INSTRUCTIONS
Preheat the oven to 175°C and lightly grease a round cake tin.
In a large bowl, whisk together the flour, baking powder and salt.
In a separate bowl, whisk the eggs and sugar until light and smooth.
Slowly add the olive oil, orange juice and orange zest, whisking until combined.
Fold the dry ingredients into the wet mixture until just combined.
Gently fold in the chopped pistachios.
Pour the batter into the prepared cake tin and smooth the top.
Bake for 35–40 minutes, or until golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool before removing it from the tin.
Finish with chopped pistachios and fresh orange zest before serving.
