Olive Oil Cake Recipe
served with citrus, pistachio brittle and blood orange sorbet.
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Ingredients
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Cake
Pistachio Brittle
Blood Orange Sorbet
Garnish
Method
Cake
- 1
Prepare the Batter
Preheat the oven to 350°F (175°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs, then add the olive oil, milk, vanilla extract, lemon zest, and orange zest. Mix well.
- 2
Combine and Bake
Gradually add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into a greased 9-inch round cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 3
Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pistachio Brittle
- 4
- 5
Add Pistachios
Remove from heat and quickly stir in the chopped pistachios. Pour the mixture onto a greased baking sheet and spread it out. Let it cool completely and break into pieces.
Blood Orange Sorbet
- 6
Make the Sorbet
In a saucepan, combine water and sugar, heating until the sugar dissolves. Remove from heat and let it cool. Mix in the blood orange juice and lemon juice. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions. Freeze until firm.
Assembly
- 7
Plate the Dish
Slice the olive oil cake and serve with citrus segments on the side. Top with pistachio brittle and a scoop of blood orange sorbet.