Lemon + Pistachio Olive Oil Cake
Directions
- 1Preheat the oven to 180°C/350°F/Gas Mark 4.
- 2Line a 20-cm/8-in square tin with baking paper, allowing excess to overhang the edges.
- 3In a food processor, blend 100g pistachios until they have a mostly fine, dusty texture. Set some aside for decoration.
- 4In a bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt.
- 5In a separate, large bowl, whisk together the wet ingredients: eggs, Greek yogurt, olive oil, lemon zest, lemon juice, and honey until smooth.
- 6Sift the dry ingredients into the wet, and mix together to incorporate, being careful not to overmix.
- 7Add the ground pistachios to the batter and stir until just combined.
- 8Pour the batter into the prepared tin and spread it evenly.
- 9Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the tin.
- 10For the frosting, whisk together cream cheese, Greek yogurt, honey, and lemon juice until smooth.
- 11Once the cake is cool, spread the frosting generously over the top.
- 12Sprinkle with the reserved pistachios and more lemon zest.
- 13Cut into 9 even portions and serve.
Ingredients
- 200 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 2 eggs
- 150 g Greek yogurt
- 2 lemon zest
- 2 tbsp lemon juice
- 100 g honey
- 100 ml extra virgin olive oil
- 100 g pistachios
- 100 g cream cheese
- 50 g Greek yogurt
- 1 tbsp honey
- 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.
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