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Olive oil and pistachio teacake
Olive oil and pistachio teacake
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Ingredients:
  • 174.90 gm apple sauce or puree
  • 150.15 gm extra-light olive oil
  • 3 eggs, at room temperature
  • 268.75 gm caster sugar
  • 1 lemon, rind finely grated
  • 250.00 ml pistachio kernels, finely ground
  • 437.50 ml plain flour
  • 4.00 gm baking powder
  • 1/4 tsp ground cloves
  • pure icing sugar, to serve
Instructions:
  • Preheat your oven to 170°C. Thoroughly grease a 6 1/2-cup ring or kugelhopf pan. Mix apple sauce and oil together in a jug.
  • With an electric mixer, whip eggs and caster sugar in a large bowl until they turn light and fluffy. Mix in lemon rind thoroughly. Gently incorporate pistachios using a large metal spoon.
  • Combine the oil mixture with the egg mixture, then sift in the flour, baking powder, and cloves. Gently fold everything together until just combined. Transfer the batter into the prepared pan, smooth the surface, and bake for 50 to 55 minutes until a skewer comes out clean when inserted into the center.
  • Allow to cool in the pan for 15 minutes, then gently transfer onto a wire rack. Sprinkle with icing sugar while the cake is still warm. Serve and enjoy!

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