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Recipe Category: Snacks » Cakes

Pistachio Olive Oil Cake with Liqueur Oranges

Pistachios give a lovely colour to this moist cake but use almonds instead if you prefer.

Serves: 8-10
Preparation Time: 20 minutes
Cooking time: 40 minutes
  • olive oil spray
  • 11/2 cups plain flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 oranges
  • 4 eggs
  • 1 cup extra virgin olive oil
  • 75g shelled pistachios, coarsely chopped
  • 1/4 cup caster sugar
  • 2 tablespoons orange liqueur (Cointreau or Grand Marnier)

Spray a 23cm round cake pan with olive oil spray and line with baking paper. Sift together flour, sugar, baking powder and salt. Beat eggs with an electric mixer for 5 minutes until thick and fluffy. Gradually beat in oil and juice of 1 orange in a steady stream. Reserve 2 tablespoons pistachios for garnish and fold the rest into the mixture with the flour. Pour into cake pan. Bake at 180°C for 40-45 minutes or until golden and cooked when tested (a skewer inserted in the centre will come out clean). Meanwhile, remove the skin of the remaining oranges with a sharp knife and cut the flesh into slices. Heat caster sugar and orange liqueur until dissolved. Add orange slices and allow to cool. Turn cake out onto a wire rack to cool and garnish with liqueur oranges and reserved pistachios.

Recipe Type: Baking, Dairy Free

Author: Naomi Crisante
Stylist: Naomi Crisante
Photographer: Louis Petruccelli
Date Created: 20/08/2011

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