Serious Eats - seriouseats.com
Pistachio-Olive Oil Cake
For easier prep, pulse pistachios in food processor until finely chopped. The cake can also be baked in a 2 1/4-quart tube pan and in mini-loaf pans as seen in photo.
Pistachio-Olive Oil Cake
About This Recipe
| Yield: | 6 to 8 |
| Active time: | 20 minutes |
| Total time: | 1 hour, 30 minutes |
| Special equipment: | 9- by 5-inch loaf pan |
| This recipe appears in: | Let Them Eat: Pistachio-Olive Oil Cake |
| Rated: |  |
Ingredients
- 1/2 cup plus 2 tablespoons sugar
- 2 large eggs
- 3/4 cup olive oil
- 1/3 cup dry Marsala wine
- 1/3 cup milk
- 1 tablespoon finely grated orange zest
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shelled, dry-roasted, salted pistachios, finely chopped (see Notes)
Procedures
-
1
Adjust oven rack to middle position and preheat oven to 375°F. Spray 9- by 5-inch loaf pan with nonstick baking spray.
-
2
Beat sugar and eggs on medium speed until pale yellow, about 2 minutes. Add olive oil, Marsala, milk, and orange zest and beat until thoroughly combined, 1 to 2 minutes.
-
3
Combine flour, baking powder, and salt in bowl. Lower speed to low and add flour mixture. Beat just until combined, about 1 minute, scraping the sides and bottom of bowl as necessary. Add pistachios and beat just until combined, about 30 seconds.
-
4
Scrape batter into prepared pan and bake until cake tester inserted in middle of cake comes out clean, about 35 to 45 minutes.
-
5
Cool cake in pan about 10 minutes, then turn over on rack and cool completely, about 1 hour. Serve.
Comments