Pistachio Olive Oil Cake


    for the cake

    • 3/4 cup high quality evoo (I suggest Lucini)
    • 3 eggs, room temperature
    • 1 1/2 cups granulated sugar
    • 3/4 cup finely ground pistachios*
    • 1/2 cup milk
    • 1 teaspoon vanilla extract
    • zest of 1 lemon
    • 1 3/4 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt

    for the icing

    • 1 cup powdered sugar
    • 2-3 tablespoons lemon juice
    • 2 tablespoons chopped pistachios, for garnish


    Preheat oven to 350°F. Liberally grease a large bundt pan with olive oil and set aside.
    In a large bowl, whisk the olive oil, sugar, and eggs until fluffy, about 1 minute. Mix in the ground pistachios, milk, vanilla extract, and lemon zest.
    In a separate bowl, mix together the flour, baking powder, and salt. Gently fold the mixture into the wet ingredients until combined. Pour into prepared bundt pan.
    Bake for 40-50 minutes, until a knife inserted in the center of the cake comes out clean. Cool for 10 minutes before inverting onto a cooling rack.
    To make the icing, whisk together powdered sugar and 2 tablespoons lemon juice. If the mixture is too thick, add in an additional tablespoon. Pour over cake and top with a sprinkling of chopped pistachios.


    Recipe Notes

    *to make ground pistachios, put a small amount of pistachios, about 1/4 cup at a time, into a high powered blender. You want to keep the amounts small so that it doesn't turn to paste-- it should stay dry. Repeat until you get 3/4 cup of finely ground pistachios.

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