Lemon Pistachio Cake
Lemon Pistachio Cake
8 - 10 people
15 minutes
50 minutes
Pistachio pairs wonderfully with lemon. Our Pistachio Spread & Olio di Oliva Limoni keep the cake moist and delicious taste. The dessert is perfect for springtime or Easter brunch.
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Ingredients and Method
Ingredients
- 200g Flour
- 8g Baking Powder
- 1 Pinch of Salt
- 150g Yogurt
- 75g Sugar
- 100g Pistachio Spread
- 3 Eggs
- 120ml Lemon Olive Oil
- 50g Pistachios
- 150g Powdered Sugar
Method
- Preheat the oven to 350°F. Grease a cake pan with extra virgin olive oil and dust lightly with flour. In a small bowl, mix together the flour, sugar, salt and baking powder with a fork. Using a fine grater to zest the lemon. Squeeze the juice into a separate dish and set aside.
- In a second bowl, whisk the eggs, yogurt, Olio di Oliva Limoni, Pistachio Spread and lemon zest. Add the ingredients from the first bowl to the second and mix well.
- Pour the batter into the cake pan and bake in the oven for 50 minutes. Allow to cool on a wire rack for 10 minutes before putting the cake on an attractive plate.
- For the glaze, combine the lemon juice and powdered sugar in a bowl until smooth. Brush the cake with the glaze. Chop the pistachios and sprinkle on top.