Pistachio Cake

Ingredients:

For the cake:
1/2 cup (60 grams) raw shelled pistachios
Extra virgin olive oil (for greasing the baking dish)
1 cup (150 grams) sugar
1 ¼ cup (150 grams) all-purpose flour
1 ½ teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170 grams) plain Greek yogurt
2 large eggs
1/2 cup extra virgin olive oil
1 teaspoon vanilla extract

For the glaze (optional):
1/4 cup (70 grams) pistachio butter
3/4 cup (90 grams) powdered sugar
2 tablespoons water

Directions:

1. Toast the pistachios: Preheat the oven to 180°C. Spread the pistachios in an even layer on a baking sheet. Roast in preheated oven for 10 minutes. Allow to cool slightly.
2. Prepare baking dish: While you roast the pistachios, grease a 20cm round cake tin with olive oil. Line the bottom with baking paper and brush it with a thin layer of olive oil. Set aside.
3. Chop the pistachios: Transfer the pistachios to a food processor. Add 1 tablespoon of sugar. Chop finely (chop for about 1-2 minutes).
4. Mix the dry ingredients: In a bowl, combine the finely chopped pistachios, flour, baking powder, baking soda and salt.
5. Mix the wet ingredients: In a bowl, mix together the Greek yoghurt, remaining sugar, eggs, olive oil and vanilla extract.
6. Prepare the batter: Add the flour mixture to the yogurt mixture and carefully fold in with a whisk.
7. Pour the batter into the prepared baking pan. Bake for 30-32 minutes. You can check if the cake is cooked with a wooden skewer: when inserted into the middle of the cake, the skewer should come out dry, without any batter sticking to it.
8. First, let the cake cool in the pan for 15 minutes. Then leave to cool completely on a wire rack (about 1 hour).
9. Prepare the glaze: In a small bowl, whisk together the pistachio butter, powdered sugar and water until smooth. The glaze should be thick (but not too thick). Add additional water (a teaspoon at a time) to the desired consistency.
10. Decorate the cake with the glaze: When the cake is completely cool, transfer it to a serving plate. Pour the icing over the top of the cake; sprinkle with chopped pistachios. We recommend waiting 30 minutes before cutting the cake (to allow the icing to set).

Yield: 10 pieces of cake
Recipe: themediterraneandish.com