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PISTACHIO DRIZZLE CAKE

Yields 1 cake

Prep time: 20 minutes

Cook time: 30 minutes

If there was ever a cake to speak, this one would SCREAM for a cup of tea. There are pistachios running through the cake and showered on top. The cardamom, olive oil, orange and almond extract elevate the pistachio flavor, they don't over-power it. Have a slice with a mug of Earl Grey tea and you’re instantly in your favorite tea room in London... sigh.


1 cup unsalted shelled pistachios, divided

1 cup all-purpose flour

2 tsp baking powder

½ tsp cardamom

½ tsp salt

3 large eggs

¾ cup sugar

1 orange, zest and 2 Tbsp juice reserved for drizzle

½ cup extra-virgin olive oil, plus more for greasing pan

½ cup milk

1 tsp vanilla extract

1 tsp almond extract

1 cup powdered sugar

1. Preheat oven to 350F. Grease a 9-inch cake pan with olive oil. Line the bottom of the pan with a round piece of parchment paper and grease with more oil. Lightly coat pan with flour and tap to discard excess.

2. Roughly chop ¼ cup pistachios and set aside for topping. In a food processor, pulse remaining pistachios until finely ground. Transfer ground pistachios to a large bowl. Add flour, baking powder, cardamom and salt. Whisk to combine dry ingredients.

3. Using an electric mixer, whisk eggs, sugar, and orange zest, until light yellow and thick, about 3 minutes on medium-high speed. Add olive oil, milk, vanilla and almond extract, and mix to combine. Transfer mixture to prepared pan and bake until golden-brown around the edges and cooked through, about 30 minutes. Allow cake to cool in pan for 15 minutes. Transfer to a cooling rack set over a rimmed baking sheet.

4. For the orange drizzle, whisk powdered sugar with orange juice until smooth. Drizzle all over cake and top with reserved chopped pistachios.

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