Lemon + Pistachio Olive Oil Cake

78 mins
Serves 9
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Directions

  1. 1Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. 2Preheat the oven to 180°C/350°F/Gas Mark 4.
  3. 3Preheat the oven to 180°C/350°F/Gas Mark 4.
  4. 4Line a 20-cm/8-in square tin with baking paper, allowing excess to overhang the edges.
  5. 5Line a 20-cm/8-in square tin with baking paper, allowing excess to overhang the edges.
  6. 6Line a 20-cm/8-in square tin with baking paper, allowing excess to overhang the edges.
  7. 7In a food processor, blend 100g pistachios until they have a mostly fine, dusty texture. Set some aside for decoration.
  8. 8In a food processor, blend 100g pistachios until they have a mostly fine, dusty texture. Set some aside for decoration.
  9. 9In a food processor, blend 100g pistachios until they have a mostly fine, dusty texture. Set some aside for decoration.
  10. 10In a bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt.
  11. 11In a bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt.
  12. 12In a bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt.
  13. 13In a separate, large bowl, whisk together the wet ingredients: eggs, Greek yogurt, olive oil, lemon zest, lemon juice, and honey until smooth.
  14. 14In a separate, large bowl, whisk together the wet ingredients: eggs, Greek yogurt, olive oil, lemon zest, lemon juice, and honey until smooth.
  15. 15In a separate, large bowl, whisk together the wet ingredients: eggs, Greek yogurt, olive oil, lemon zest, lemon juice, and honey until smooth.
  16. 16Sift the dry ingredients into the wet, and mix together to incorporate, being careful not to overmix.
  17. 17Sift the dry ingredients into the wet, and mix together to incorporate, being careful not to overmix.
  18. 18Sift the dry ingredients into the wet, and mix together to incorporate, being careful not to overmix.
  19. 19Add the ground pistachios to the batter and stir until just combined.
  20. 20Add the ground pistachios to the batter and stir until just combined.
  21. 21Add the ground pistachios to the batter and stir until just combined.
  22. 22Pour the batter into the prepared tin and spread it evenly.
  23. 23Pour the batter into the prepared tin and spread it evenly.
  24. 24Pour the batter into the prepared tin and spread it evenly.
  25. 25Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the tin.
  26. 26Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the tin.
  27. 27Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the tin.
  28. 28For the frosting, whisk together cream cheese, Greek yogurt, honey, and lemon juice until smooth.
  29. 29For the frosting, whisk together cream cheese, Greek yogurt, honey, and lemon juice until smooth.
  30. 30For the frosting, whisk together cream cheese, Greek yogurt, honey, and lemon juice until smooth.
  31. 31Once the cake is cool, spread the frosting generously over the top.
  32. 32Once the cake is cool, spread the frosting generously over the top.
  33. 33Once the cake is cool, spread the frosting generously over the top.
  34. 34Sprinkle with the reserved pistachios and more lemon zest.
  35. 35Sprinkle with the reserved pistachios and more lemon zest.
  36. 36Sprinkle with the reserved pistachios and more lemon zest.
  37. 37Cut into 9 even portions and serve.
  38. 38Cut into 9 even portions and serve.
  39. 39Cut into 9 even portions and serve.

Ingredients

  • 200 g all-purpose flour
  • 200 g all-purpose flour
  • 200 g all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 150 g Greek yogurt
  • 150 g Greek yogurt
  • 150 g Greek yogurt
  • 2 lemon zest
  • 2 lemon zest
  • 2 lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 100 g honey
  • 100 g honey
  • 100 g honey
  • 100 ml extra virgin olive oil
  • 100 ml extra virgin olive oil
  • 100 ml extra virgin olive oil
  • 100 g pistachios
  • 100 g pistachios
  • 100 g pistachios
  • 100 g cream cheese
  • 100 g cream cheese
  • 100 g cream cheese
  • 50 g Greek yogurt
  • 50 g Greek yogurt
  • 50 g Greek yogurt
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 0.5 tsp lemon juice
  • 0.5 tsp lemon juice
  • 0.5 tsp lemon juice

Equipment

food processorbaking tinbowlswhisklemon juicersievespatula

Tips

  • The recipe can be turned into muffins, loaf, or sandwich cake.
  • For best results, make sure the frosting ingredients are at room temperature.