This Pistachio Lemon Olive Oil Cake is an exquisite dessert that seamlessly blends the rich, sweet flavor of pistachios, with the bright fresh lemon notes and lemon, all complemented with the silky smoothness from olive oil. This cake doesn't just delight the taste buds, but also captures its essence Italian cooking art. The cake is known for its moist texture and aromatic flavor It's an absolute favorite with those who enjoy simple Italian dishes and simple recipes that aren't compromising on the taste. If you're looking to explore Italian recipes or looking for an original twist to classic desserts This cake will provide the perfect taste.
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Ingredients
For the Cake: Los Angeles Times+1The Guardian+1
- 1 3/4 cups (250g) all-purpose flour
- 3/4 cup (95g) pistachio flour
- 1 1/2 teaspoons salt from kosher.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup and 1 teaspoon (180ml) extra-virgin olive oil
- 3 1/2 teaspoons zest of lemon (from around 2 lemons)
- 1 Cup (120ml) entire milk
- 1/2 cup (120ml) sour cream
- 2 large eggs, 1 white egg
- 1 teaspoon vanilla extract
- 1 1/3 cups (265g) granulated sugarGood Food+5Los Angeles Times+5bromabakery.com+5Savory
For the Glaze:recipecenter.stopandshop.com+9Los Angeles Times+9bromabakery.com+9
- 3.0 cups (340g) powdered sugar Sifted
- 6.25 tablespoons (90ml) freshly squeezed lemon juice
- 1 tablespoon sumac (optional)
- 1 tablespoon ground coriander (optional)
- 1 teaspoon of fleur de sel (or sea salt) Savory+6Los Angeles Times+6The Guardian+6 Bon Appetit
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Preparation Steps
1. Prepare the Oven and Pan
Prepare your oven for 350 degrees F (175degC). Line the 9-inch circle cake pan using parchment for easy removal following cooking. Los Angeles Times
2. Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour with the pistachio, baking powder, kosher salt and baking soda. This will ensure a uniform distribution of the leavening ingredients and keeps them from the clumping. Los Angeles Times
3. Combine Wet Ingredients
With a mixer equipped with a whisk attachment, mix the olive oil that is extra virgin lemon zest, the whole milk, sour-cream, eggs, egg whites along with vanilla extract. Mix with a medium-speed until completely combined, around 30-seconds. Los Angeles Times
4. Add Sugar
The mixer remains on the medium setting, gradually introduce the sugar granulated and continue beating until the mix becomes uniform and easy to incorporate in about 30 minutes.
5. Incorporate Dry Ingredients
Lower the mixer's speed to low, and then gradually mix the dry ingredients that you sifted into the wet mix. Mix until the mixture is evenly combined be mindful not to overmix because this could create a dense cake.
6. Bake the Cake
Place the batter in the pan you prepared for cake then smooth it out with the spatula. Bake in the oven that is preheated for 45 minutes or until a toothpick placed in the middle emerges free of any traces. The cake should rest in the pan for about 10 minutes prior to transferring it onto the rack on a wire for cooling completely.
7. Prepare the Glaze
In a bowl medium mix together the powdered sugar sifted and fresh lemon juice until the mixture is smooth. If the glaze seems too thick, you can add the lemon juice until you have the consistency that is pourable.
8. Glaze the Cake
After the cake is cool to room temperature then pour the glaze on the top and let it to run across the sides. To add aesthetics and flavor add a few drops of the sumac and ground coriander as well as the fleur of sel. AP News+11Addicted to dates+11Good 1111 Food Los Angeles Times
Additional Tips or Alternatives
- Pistachio flour: If the pistachios are inaccessible, grind shelled pistachios with an food processor until it is the pistachios are ground fine, taking care not to make them the consistency of a paste.
- Dairy-Free Alternative: Substitute the whole dairy and sour cream for almond milk or an unsweetened yogurt that is dairy-free so that the cake is suitable to those who have dairy allergies.
- Different Flavors: Try adding one teaspoon of ground cinnamon or cardamom in the dry ingredients for warmth and a spiced, warm undertone.
- Serving Tips: Serve slices of the cake with a scoop of cream whipped or scoops or vanilla frozen ice cream to provide an indulgence in dessert.
- Storage Keep the cake stored inside an airtight container, at room temperature for a maximum of 3 days or freeze for at least seven days. Cakes can be frozen up to 30 days; make sure that the cake is wrapped securely to prevent freezing burn.
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Its Pistachio Lemon Olive Oil Cake is an example of the delights of Italian cuisine, providing an exquisite blend of flavours and texture. The moist crumb, the nutty undertones and a bright citrus aroma are a must-have to serve at any time. It doesn't matter if you're a fan of Italian food, or looking for simple Italian recipes for food the cake will be sure to please. The simple preparation process and delicious flavour make it an ideal choice to include in your arsenal of simple recipes. Ideal for parties or as an extra treat for your the house, this cake will add the perfect touch of Italian elegantity on your table.