Adapted from Maialino's olive oil cake, this version plays on its Italian roots with the trio of orange, pistachio, & rosemary.
-oranges & tangerines give a bright citrus flavor
-chopped & ground pistachios add texture & a sweet nuttiness
-a hint of rosemary compliments the herbaceous notes in olive oil
-mixing AP & almond flour creates a tender crumb
-made dairy free with soy milk
-coating the tin & topping the cake with sugar before baking creates an addictively crisp crust that contrasts with the plush interior
A great anytime, any excuse cake for when the mood strikes.... —Joyce
1 hour 10 minutes
9 inch round cake
1 1/2 cups
all purpose flour
1 1/2 cups
granulated sugar, plus more for the pan
pistachio halves-roasted & unsalted
1 1/2 teaspoons
Kosher salt (Diamond Crystal)
1 1/2 tablespoons
finely chopped rosemary leaves
1 1/3 cups
extra virgin olive oil, plus more for the pan
1 1/4 cups
soy milk- unsweetened
fresh citrus juice- a mix of orange & tangerine
citrus zest- a mix of orange & tangerine
Preheat the oven to 350 degrees. Lightly oil the bottom of a 9 inch round springform pan or cake pan (at least 2 inches high) with olive oil. Place a parchment round at the bottom of the pan & smooth out any air bubbles. Coat the parchment & sides of the pan with another light layer of olive oil. Sprinkle a few spoonfuls of sugar into the pan & tilt & rotate it until the bottom & all sides are coated in sugar, tap out the excess.
Place the granulated sugar & pistachio halves in a food processor & pulse several times until the nuts look very finely chopped, like coffee grounds (not as fine as espresso powder/grounds). Place the sugar nut mixture into a bowl.
In the same bowl as the sugar nut mix, add the all purpose flour, almond flour, baking powder, baking soda, chopped rosemary leaves, & salt. Whisk until blended & set aside.
In another bowl, whisk the eggs thoroughly until there's no streaks of egg white. To that bowl, add the olive oil, soy milk, citrus juice, citrus zest, Grand Marnier, & vanilla extract & whisk again until well blended. Add the dry ingredients to the bowl of wet ingredients & thoroughly mix together until you have a smooth batter.
Pour the batter into the cake pan. Sprinkle the roughly chopped pistachios over the top, followed by an even layer of the sugar. Bake for 1 hour & 10 minutes, until a deep golden brown & a cake tester comes out clean. Let rest in the pan for 30 minutes. Gently release it from the pan by running a knife or offset spatula along the edge & let it finish cooling on a rack.