Description
A moist and flavorful cake that combines the tanginess of lemon with the earthiness of pistachios, all held together with olive oil.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup finely ground pistachios
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup olive oil
- 1/2 cup Greek yogurt
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup mascarpone cheese
- 1 cup heavy cream
- Powdered sugar to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together the almond flour, ground pistachios, granulated sugar, baking soda, and salt until well combined.
- In a separate bowl, whisk the eggs, then add olive oil, Greek yogurt, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined – be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before transferring it to a wire rack.
- For the frosting, whip the mascarpone cheese and heavy cream together until soft peaks form. Add powdered sugar to taste.
- Once the cake is cooled, spread the mascarpone whipped cream frosting generously on top.
- Garnish with additional crushed pistachios or lemon zest if desired, and serve.
Notes
Store the cake wrapped tightly in plastic wrap or in an airtight container. If frosted, refrigerate to maintain freshness.