Pistachio and olive oil cake covered in white chocolate glaze

Recipe by Mandarina

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 …

Ingredients

• 1 & 1/3 cup flour
• 1 cup ground pistachio
• 2 tsp lemon zest
• 1 tsp baking powder
• ½ tsp salt
• ½ cup olive oil ((divided))
• 0 cup sugar (depending on your sweet tooth)
• ⅓ cup milk
• 3 eggs ((beaten))
• 2 tbsp limoncello (optional)
• 150 g white Chocolate
• 15 g butter

Method

1. Preheat oven to 180 degrees Celsius.
2. Prepare a 20 cm baking pan with baking paper and set aside.
3. Beat eggs until light and pale.
4. Add sugar and beat again until well mixed.
5. Add olive oil and continue mixing, then add limoncello(if you’re using it).
6. Pour milk and mix well.
7. Add flour, baking powder, salt and lemon zest to the mixture.
8. Mix until just combined.
9. At the end add ground pistachios and mix again.
10. 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.
11. Let the cake cool completely before covering it with a white chocolate glaze.
12. Melt the chopped white chocolate and butter in a bain-marie.
13. Pour it over the cake and let the chocolate set before serving

View the recipe instructions at Mandarina