- Hey guys.
Today, we are making pistachio olive oil cakes,
which is a wonderful dessert idea for spring.
If you've never had an olive oil cake,
you are in for a treat.
They are light and moist and so delicate.
The are the perfect elegant dessert idea for entertaining.
Let me show you how to put 'em together.
So, the first thing we need to do is grind our pistachios
so that we get a wonderful flour from them,
and that's really easy to do in a coffee grinder.
Now, if you don't have a coffee grinder,
you could also use a food processor.
You just won't get as fine as a flour, which, that's okay.
I mean, these would still be really good
with some bits of pistachio in it too.
Now, I've done this recipe
both with raw and roasted pistachio nuts,
and I find, to be perfectly honest,
I do not tell the difference in the flavor.
I tend to like the raw better because once you toast them,
they turn sort of a darker green,
which makes the cake a little bit darker. (laughing)
So, I go for a light pale green with the cake
'cause I think it looks prettier and it tastes just as good.
So, why do the extra stuff?
Then once your pistachios are all ground up.
You're gonna transfer this pistachio flour
through a fine mesh sieve into a medium-size bowl.
And you wanna do that because as you shake the sieve,
you'll see you'll end up with some pieces of pistachio
that didn't actually grind, and I just take those
and put them through the coffee grinder one more time
and it'll turn back into the flour,
and then you can press that the sieve again.
We're going through all this effort
because it's going to create a really nice delicate cake,
making sure that our pistachios are well-ground.
And then, we're also gonna sieve together a cup of flour,
a teaspoon of baking powder, and a half a teaspoon of salt.
Then you can take those dry ingredients
and whisk them all together
so that they're nice and combined,
and then set that mixture aside.
Then in a large mixing bowl, you're going to add two eggs,
a half a cup of olive oil, a half a cup of sugar,
a third of a cup of water.
Then you're also gonna add a tablespoon
of fresh orange zest,
and I think the orange is a beautiful flavor combination
with the pistachio.
And then, you're also gonna save that orange
because you wanna get the juice from it as well.
So, if you squeeze a good-size orange,
you'll get about a quarter-cup.
That's what's you're looking for.
And then, you can whisk that all up until combined,
and then you're gonna add in the dry ingredients,
just in thirds,
whisking gently until everything is incorporated.
Then, at this stage, you could take this batter
and just put it in a cake pan if you wanted to,
but I find that they're really charming when you bake them
in these little removable-bottom tart tins
because you'll get a really beautiful fluted edge to them,
and then that way everybody gets their own individual cake,
which I think is an elegant way to serve these.
So, we're gonna spray our tins with some baking spray
and then distribute it with a pastry brush,
making sure we get into all the fluting.
And then, just using an ice cream scoop,
you can scoop out the batter into the tins.
You wanna go about three-quarters of the way up.
And then place the tins on a baking sheet,
and then we're gonna bake at 350 degrees Fahrenheit
for anywhere from 15 to 17 minutes,
just until a toothpick comes out clean.
And you'll see, they'll slightly rise as well above the tin,
which creates a nice little domed effect.
Then, you can leave them just like this on your countertop
until you're ready to serve.
You might wanna just put a piece of foil
on top of them, just loosely.
And then, to serve, you're gonna remove the cakes
from the tin and make sure you get the bottom part too,
'cause there's that metal bottom
that you wanna remove as well.
Place them on a plate.
And then I like to dust with a little bit of powdered sugar
and then add a few other garnishes on top.
So, then I like to peel off a little bit of the orange zest,
just with a potato peeler, and then slice it really thin,
and then add some of that to the top of the cake.
And then I also like to add some chopped pistachios
and some chopped bittersweet chocolate,
and you can do that from a chocolate bar or chocolate chips,
and sprinkle those on top.
And then, the final step is just to serve it
with a big scoop of vanilla ice cream
and you will how delicious these cakes are.
They are so moist and light.
And combined with that orange zest, the pistachio,
and that little taste of bittersweet chocolate,
it is a fantastic flavor combination for spring.
I hope you guys give this one a try
and let me know what you think.
Subscribe for more quick and easy recipes,
and I'll see you back here next week with another one.
Until then, bye.