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.
8-10 Servings
20 Mins
Lemon Pistachio Cake
Ingredients
200g
Flour
8g
Baking Powder
1
Pinch of Salt
150g
Yogurt
75g
Sugar
3
Eggs
50g
Pistachios
150g
Powdered Sugar
Preparation
- Preheat the oven to 355°F. Grease a cake tin with extra virgin olive oil and lightly dust with flour. In a small bowl, mix the flour, sugar, salt, and baking powder together with a fork. Grate the yellow zest of the lemon and then squeeze the lemon. Reserve the lemon juice in a container.
- In a second bowl, whisk together the eggs, yogurt, Lemon Olive Oil, Pistachio Spread, and lemon zest. Add the ingredients from the first bowl to the second bowl and mix well again.
- Pour the batter into the cake tin and bake for 50 minutes. Let it stand on a wire rack for 5 minutes, then turn the cake out onto a nice plate.
- For the glaze, stir the lemon juice and powdered sugar together in a bowl until smooth. Spread the glaze over the cake. Finely chop the pistachios and sprinkle over the cake.
