Nutty Citrus Rosemary Olive Oil Cake

1. 1

   Preheat the oven to 350 degrees. Lightly oil the bottom of a 9 inch round springform pan or cake pan (at least 2 inches high) with olive oil. Place a parchment round at the bottom of the pan & smooth out any air bubbles. Coat the parchment & sides of the pan with another light layer of olive oil. Sprinkle a few spoonfuls of sugar into the pan & tilt & rotate it until the bottom & all sides are coated in sugar, tap out the excess.

2. 2

   Place the granulated sugar & pistachio halves in a food processor & pulse several times until the nuts look very finely chopped, like coffee grounds (not as fine as espresso powder/grounds). Place the sugar nut mixture into a bowl.

3. 3

   In the same bowl as the sugar nut mix, add the all purpose flour, almond flour, baking powder, baking soda, chopped rosemary leaves, & salt. Whisk until blended & set aside.

4. 4

   In another bowl, whisk the eggs thoroughly until there's no streaks of egg white. To that bowl, add the olive oil, soy milk, citrus juice, citrus zest, Grand Marnier, & vanilla extract & whisk again until well blended. Add the dry ingredients to the bowl of wet ingredients & thoroughly mix together until you have a smooth batter.

5. 5

   Pour the batter into the cake pan. Sprinkle the roughly chopped pistachios over the top, followed by an even layer of the sugar. Bake for 1 hour & 10 minutes, until a deep golden brown & a cake tester comes out clean. Let rest in the pan for 30 minutes. Gently release it from the pan by running a knife or offset spatula along the edge & let it finish cooling on a rack.

* Per serving · 4 servings · Values may vary.