I love the Mediterranean olive oil and nuts cakes because of their rich flavors, mild sweetness, and versatility in being perfect anytime of day! This established family favorite was originally discovered in a past Food & Wine issue featuring this recipe from chef Ryan Hardy at London’s River Cafe restaurant. https://rivercafe.co.uk/ Over the years I have tried various additions and substitutions with each being equally delightful. This recipe changes things up with the addition of orange zest in the cake batter and pairs wonderfully with the brightness of all the lemon. I’ve found this basic recipe to be very flexible with adding different flavorings, zests, liquors, and nuts. You should feel free to be creative and make this your very own.
CITRUS PISTACHIO OLIVE OIL CAKE
Ingredients
Cake
- 3/4 cup Whole Almonds
- 2/3 cup Unsalted Pistachios for cake
- 1/4 cup Unsalted Pistachios-toasted (for topping)
- 1/4 cup Slivered Almonds-toasted (for topping)
- 6 tbsp Unsalted Butter, softened
- 1 1/4 cups Sugar
- 4 large Eggs
- 1 Tbsp Lemon Zest
- Zest of 1 whole Orange
- 1 tbsp fresh Lemon Juice
- 1 Teaspoon Vanilla Extract or 1 vanilla bean, halved lengthwise and seeds scraped
- 1/4 cup plus 2 tablespoons Extra-Virgin Olive Oil
- 2/3 cup All-Purpose Flour
- 1/4 tbsp Salt
Syrup
- 1 Finely grated Zest of 1 Lemon
- 2 Juice of 2 Lemons
- 1/4 cup Sugar
- 2 tbsp Water
Instructions
- Preheat the oven to 350°. Butter a 10-inch round cake pan, line the bottom with parchment paper and butter the paper as well. Or do the same process using non-stick spray.
Cake
- In a food processor, pulse the Almonds with 2/3 cup of the Pistachios until finely ground, (like fine sand).
- In a large bowl, using a handheld electric mixer, beat the Butter with the Sugar at medium speed until it’s the texture of moist sand. Add the Eggs one at a time, beating well between additions.
- Add the Lemon Zest, Orange Zest, Lemon Juice and Vanilla Extract (or seeds) and beat until smooth. Gradually beat in the olive oil in a thin stream.
- Using a rubber spatula, fold in the ground Nuts, Flour and Salt. Mix to combine and scrape the batter into the prepared pan.
- Bake the cake for about 55 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a rack and let the cake cool for 15 minutes. Invert the cake onto a plate and peel off the parchment paper. Invert the cake again onto a serving plate.
Syrup Topping
- I’ve noted two methods I prefer to toast nuts. Just toast them separately, as each nut type requires different timing. To Toast the Pistachios and Slivered Almonds:(Oven Method: 350°, place the nuts in a pie plate and toast for approximately 8 minutes, or until they are toasted to your liking.) (Stovetop Method: place the nuts in a non-stick pan and toast on low until toasted-approximately 8-10 minutes.)
- In a small saucepan, combine the lemon zest, lemon juice, sugar and water and bring to a simmer over moderate heat, stirring until the sugar is dissolved. Pour the syrup over the warm cake. Use enough so that it starts to soak in slightly, but not all the way. (You don’t want it soggy). You may or may not need to use all the syrup. You can save any leftover syrup to warm & add another drizzle just before serving.Scatter the toasted pistachios all over the top. Let stand for 1 hour, then cut into wedges and serve with crème fraîche, Greek Yogurt, or Sour Cream. Make AheadThe cake can be kept in an airtight container at room temperature for up to 2 days.
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