This recipe has been my favourite of the new ones I've cooked. I saw this recipe for an Olive Oil Cake and I decided to give it a whirl but added lemon and pistachio to the recipe. It came out really well and I was pretty darn happy with it! ( I also got to use my salvaged scales!)
Lemon and Pistachio Olive Oil Cake
Makes one 20cm diameter cake
3 medium eggs
150g soft dark-brown sugar
150ml olive oil
Juice and zest of 2 lemons
200g wholemeal spelt flour
1 tsp baking powder
100g crushed pistachios
For the Lemon Drizzle icing
Juice of half a lemon (approx)
Handful of pistachios to decorate
Heat the oven to 180C/160C fan/350F/gas mark 4, then line the base and sides of a deep, round 20cm cake tin with greaseproof paper.
Whisk the eggs and sugar until thick, then beat in the oil, zest and juice.
Combine the flour, baking powder and pistachios in another bowl, then fold this through the egg mixture.
Spoon into the tin and bake for about 45 minutes, or until a skewer poked in comes out clean.
Once the cake has cooled slightly, combine the juice of half a lemon and then add icing sugar 1/2 tablespoon at a time until the desired consistency has been reached. (Not too thick)
Drizzle over the cake and add pistachios on top for decoration.