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Pistachio Cake
8
30 minutes
Ingredients
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A handful of unsalted roasted pistachios
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1/2 cup of STAR Extra Virgin Olive Oil
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1 cup of sugar or sugar substitute
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1/2 teaspoon vanilla
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1/2 teaspoon salt
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3 large eggs
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1/3 cup of walnut milk or milk substitute
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1/2 cup of purpose flour
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1/2 teaspoon baking powder
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For the frosting
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A handful of crushed walnuts
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2/3 cup of greek yogurt
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1 tablespoon honey
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3 sheets of gelatin or 1 tbsp powdered gelatin
Instructions
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1.
Preheat the oven to 350 °F. Grease and flour a cake pan using extra virgin olive oil.
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2.
Chop the pistachios until they form a course flour. In a large bowl, beat the oil and sugar together. Add the vanilla and salt, and then the eggs one at a time, beating after each addition.
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3.
Add the pistachio flour and mix. Next, pour in the walnut milk. Mix again and then add the flour and baking powder, stirring until the batter is uniform.
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4.
Transfer the batter to the cake pan and bake for 60-70 minutes. Insert a toothpick to test whether the cake is done.
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5.
Take it out of the pan and let it cool completely on a rack.
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6.
To make the yogurt frosting, chop the walnuts in a food processor until they form a paste. Add the yogurt, honey and melted gelatin. Mix well and then frost the pistachio cake using a pastry bag.
