It’s cake a clock, and not just any cake, it’s pistachio cake.
I was trying to get the origin of this cake, but I have no guess. I had some of the ingredients written in a simple note on my iPhone since 2016, and I can’t remember if it was a moment of inspiration, someone shared its favorite recipe with me, or I saw it somewhere and wrote it down. Anyway, this pistachio cake is so good, you should make it asap.
It’s overloaded with pistachio and covered in white chocolate, so I guess I don’t need to explain more. It’s kind of springy, but I couldn’t wait till spring to share it with you.
Pistachio and olive oil cake covered in white chocolate glaze
Ingredients
Cake
- 1 & 1/3 cup flour
- 1 cup ground pistachio
- 2 tsp lemon zest
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup olive oil
- ½-3/4 cup sugar (depending on your sweet tooth)
- 1/3 cup milk
- 3 eggs
- 2 tbsp. Limoncello (optional)
White chocolate glaze
- 150 g white chocolate
- 15 g butter
Instructions
Cake
- Preheat oven to 180 degrees Celsius.
- Prepare a 20 cm baking pan with baking paper and set aside.
- Beat eggs until light and pale.
- Add sugar and beat again until well mixed.
- Add olive oil and continue mixing, then add limoncello(if you’re using it).
- Pour milk and mix well.
- Add flour, baking powder, salt and lemon zest to the mixture.
- Mix until just combined.
- At the end add ground pistachios and mix again.
- Pour the batter into the pan, and bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before covering it with a white chocolate glaze.
White chocolate glaze
- Melt the chopped white chocolate and butter in a bain-marie.
- Pour it over the cake and let the chocolate set before serving
Notes
Note: 1 cup = 240 ml
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