Vegetarian
Nutty Citrus Rosemary Olive Oil Cake
- Prep time 30 minutes
- Cook time 1 hour 10 minutes
- Makes 9 inch round cake
Author Notes
Adapted from Maialino's olive oil cake, this version plays on its Italian roots with the trio of orange, pistachio, & rosemary.
My Tweaks:
-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
What You'll Need
Ingredients
-
1 1/2 cups
all purpose flour
-
2/3 cup
almond flour
-
1 1/2 cups
granulated sugar, plus more for the pan
-
3/4 cup
pistachio halves-roasted & unsalted
-
1 1/2 teaspoons
Kosher salt (Diamond Crystal)
-
1 teaspoon
baking powder
-
1/2 teaspoon
baking soda
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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
-
3
large eggs
-
1/4 cup
fresh citrus juice- a mix of orange & tangerine
-
1/4 cup
Grand Marnier
-
2 teaspoons
vanilla extract
-
2 tablespoons
citrus zest- a mix of orange & tangerine
-
1/4 cup
chopped pistachios-roasted & unsalted
-
3-4 tablespoons
Turbinado or granulated sugar
Directions
- 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.
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