Pistachio Olive Oil Cake
Time: 45β50 minutes
Pan: 22β24 cm round
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Ingredientsβ’ 3 large eggs (at room temperature)
β’ 1 cup granulated sugar
β’ 1/2 cup high-quality olive oil (lightly flavored)
β’ 1/2 cup milk or yogurt
β’ 1 cup finely ground pistachios
β’ 1 + 1/2 cups flour
β’ 1 packet baking powder (10 g)
β’ 1 packet vanilla extract
β’ 1 lemon zest (optional)
β’ A pinch of salt
For the topping (optional):
β’ Powdered sugar
β’ Chopped pistachios
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Preparation1. Prepare the oven:
Preheat the oven to 340Β°F (170Β°C) on the top and bottom settings.
Grease and flour the pan or line the bottom with parchment paper.
2. Eggs & sugar:
Beat the eggs and sugar for 2β3 minutes until light in color.
3. Liquids:
Add the olive oil and milk (or yogurt) and mix briefly.
4. Dry ingredients:
Sift in the flour, baking powder, vanilla, and salt.
Mix with a spatula.
5. Pistachios:
Add the ground pistachios and lemon zest, and mix until homogeneous.
6. Baking:
Pour the mixture into the pan.
Bake in a preheated oven for 40β45 minutes.
Test with a toothpick.
7. Serving:
Remove from the pan once cooled.
Sprinkle with powdered sugar and garnish with pistachios.
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Tipsβ’ Olive oil keeps the cake moist and fresh for a long time.
β’ For a more intense pistachio flavor, you can add 1β2 tablespoons of pistachio paste.
β’ It goes very well with lemon or honey yogurt on the side 
Enjoy 
