Pistachio & Olive Oil Cake with Scented Lemon Glaze
While our Libellula family is based in northern Italy in the Sabina region, we love visiting fellow farmers all across Italy. With its beautiful coastline and warm weather, Sicily is one of our favorite spots.
And nothing says “Sicilian breakfast” more than a cake made with pistachios and lemons – two of the region’s agricultural specialties. Add to the mix extra virgin olive oil, which gives the cake a wonderful sponginess and depth of flavor, and you’ll be transported straight to the Sicilian coast!
We recommend saving a few pistachios on the side to sprinkle over the top of the cake.
– Julia & Camillo
Pistachio & Olive Oil Cake with Scented Lemon Glaze
1 ½ Cups Milk (use non-dairy milk for a dairy-free alternative)
1 Cup Classico Extra Virgin Olive Oil
3 Large Eggs
1 tsp Vanilla Extract
2 Pinches of Grated Lemon Zest
1 tbsp Lemon juice
For the Glaze
1 Cup Confectioners Sugar
1 ½ - 2 tbsp Water
2 Pinches of Lemon/Lime Zest
Directions
1. Preheat the oven to 350°F. Grease a bundt cake tin with butter, sprinkling flour across the buttered tin. Shake the tin well to ensure that all sides are covered with a light flour dusting. Set to one side.
2. Place the pistachios in a food processor or blender with the sugar and salt. Blitz at high speed until finely chopped and combined.
3. Pour the pistachio/sugar/salt mix into a bowl and add the flour, baking powder, and baking soda. Combine thoroughly.
4. In a separate bowl whisk the eggs, milk, Classico Extra Virgin Olive Oil, vanilla extract, lemon zest, and lemon juice until combined.
5. Fold in the dry ingredients and whisk until combined and smooth. Pour the batter into the cake tin and place in the oven.
6. Bake for 30 minutes or until cooked through (poke a knife into the center and see if it comes out clean. When it does, the cake is ready!).
7. Once the cake is cooked, allow it to cool on a wire rack. In the meantime prepare the glaze.
8. To prepare the glaze, start by sifting the confectioner sugar into a bowl. Gradually add some water, whisking as you go. You’re aiming for a thick, white consistency so don’t add too much water! If the mix becomes too runny add more confectioners sugar. Whisk in the lemon zest.
9. Pour the glaze over the cooled cake. Finish by sprinkling two tablespoons of roughly chopped pistachios across the top of the cake!
