Pistachio Olive Oil Cake Recipe

Name: Pistachio Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces coarse-grain rice flour (like Bob's Red Mill); 8 ounces unsalted shelled pistachios; 3 ounces pastry or all-purpose flour; 1 teaspoon baking soda; 1 pinch salt; 6 ounces Extra virgin olive oil; 4 ounces butter; 4 large eggs; 9 ounces sugar; zest fine zest of one lemon, lime, and orange; juice one half lemon

Servings: persons

3 ounces coarse-grain rice flour (like Bob's Red Mill)
8 ounces unsalted shelled pistachios
3 ounces pastry or all-purpose flour
1 teaspoon baking soda
1 pinch salt
6 ounces Extra virgin olive oil
4 ounces butter
4 large eggs
9 ounces sugar
zest fine zest of one lemon, lime, and orange
juice one half lemon

1
["Butter and flour on 9"" springform pan and place on baking sheet. Bake cake at 300F for approximately 70 minutes. Cake will remain soft and a toothpick may not come out completely clean, but it will firmly set. 200F is a good internal temperature target. Use the jiggle test. Do not remove from pan until the cake is completely cool, at least 2 hours time. Please note: this cake can be made gluten free by substituting a different gluten-free flour for the wheat flour.", "Method:
2
Combine rice flour, pistachios, flour, baking powder, and salt in food processor and process until a
3
chef Pietro Buttitta, Sicilian pistachio cake
4
medium-fine textured crumb appears but still has a little chunky texture. Make sure it isn't overly uniform as this is ""rustic"" cake.
5
Mix barely melted unbroken butter with olive oil.
6
In a mixer whip eggs at medium speed while adding sugar. We don't want to over-inflate them whipping to ribbon stage but the sugar should dissolve with minimal foam. Slowly add the butter/olive oil mixture. Mix well but creating an emulsion is not necessary. Add juice, zest, and then gently fold in pistachio mixture from food processor. Pour into well buttered springform pan and bake as indicated above.", "For an easy accompaniment gently simmer sliced peaches or pears with one half bottle of red wine, 2 tablespoons of sugar, 2 cloves and 1 star anise until syrup consistency. Remove star anise and cloves, spoon cooled fruit mixture and syrup onto plate with a bit of whipped cream."]

1124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 ounces coarse-grain rice flour (like Bob's Red Mill), 8 ounces unsalted shelled pistachios, 3 ounces pastry or all-purpose flour, 1 teaspoon baking soda, and more.

Yes, Pistachio Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Olive Oil Cake

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