There is a local Mediterranean that is a gem when it comes to their desserts. I haven't had a bad one yet! But, my favorite is a pistachio olive oil cake with lemon curd. This cake is my nod to their recipe while keeping it simple for the home cook to bake and serve with ease. This no-fuss cake has just the right amount of pistachio, sweet and cream lemon mascarpone icing, and topped with chopped pistachios and blackberries.

Pistachio Olive Oil Cake with Lemon Mascarpone Icing

Servings

12

Prep Time

15 minutes

Cook Time

50 minutes

Ingredients

    For the Cake

    • 1 3/4 c All-purpose flour
    • 1 tsp Baking powder
    • 1 1/2 tsp Baking soda
    • 1 tsp Salt
    • 1/2 c Pistachios, finely ground 

    • 1 1/4 cups Sugar
    • 1/4 c Calicutts Vanilla Bean Sugar

    • 4 large eggs
    • 1 c Extra virgin olive oil, plus 1 Tbsp
    • 1 tsp Lemon zest, grated
    • 2 Tbsp Lemon juice
    • 1/2 cup Buttermilk

    For the Icing

    • 5 oz Mascarpone, softened
    • 8 oz Sugar, confectioners or powdered
    • 2 Tbsp Lemon curd
    • Blackberries (optional, for topping)
    • Pistachios (optional, for topping)

    Directions

    1. Preheat oven to 350 degrees.
    2. Using 1 Tbsp of olive oil, grease a 9-inch round springform pan with a papertowel or hand. When greased, line the bottom of the pan with a parchment paper.
    3. In a medium bowl, mix flour, baking powder, baking soda, salt, sugar, Vanilla Bean Sugar, and pistachios. Set aside.
    4. In a large bowl, whisk together eggs, olive oil, lemon zest, and lemon juice until well incorporated.
    5. Add half of the dry ingredients to the wet mixture. Beat on a medium speed until well blended. Add half of the buttermilk. Beat again until well mixed, then repeat with remaining dry ingredients and buttermilk.
    6. Pour mixture into springform and bake for 40 minutes, testing with a toothpick to ensure it is baked through. Remove from oven and cool for 10 minutes in the springform. After 10 minutes, remove the springform and finish cooling on a cooling rack.
    7. While the cake cools, beat together the icing in a large bowl. Start by beating the mascarpone and lemon card until well blended. Then, add the confectioners sugar until finished. Apply the icing to the top of the cake while it is still ever so slightly warm, allowing the heat to thin the icing a bit and drip off the edges. Place the cake in the fridge to finish cooling.
    8. When ready to serve, top the cake with a sprinkling of chopped pistachios and fresh blackberries. Enjoy!