Cake with Pistachios, Cardamom and Olive Oil
A recipe by Elly's Supreme Taste
Juicy, light and entirely "green", this cake goes well with whipped cream and - why not - powered sugar!
Ingredients
For 8 servings:
200g - peeled pistachios;
8 cardamom pods;
100g Polenta (instant corn flour);
1 tsb baking soda;
50g butter;
175g Nobleza Extra Virgin Olive Oil Arbequina Premium; Nobleza Extra Virgin Olive Oil Arbequina Premium;
3 eggs (room temperature);
200g white sugar;
1 lemon;
Directions
1. Set the oven to 170 degrees Celsius; Butter and flour a 23 cm pan; Put the pistachio into another pan and place it into the preheated oven for 3 minutes until you see a light greasy shine and you can actually smell the nut. Remove the tray from the oven and let the pistachio cool down;
2. Crush the cardamom pods, remove the flakes and grind the seeds into powder;
3. Put the pistachios and cardamom powder in a blender and grind them to a fine powder. Pour the mixture into a large bowl with the polenta and baking soda and mix well.
4. Put the butter and the olive oil in a small saucepan and heat over low heat without letting it fry. Let them cool down;
5. Beat the eggs and sugar to thick foam in a large bowl. Make sure the sugar dissolves. Add the extra virgin olive oil slowly as you continue beating. Add the pistachio and polenta mixture. Finally grate the lemon peel, squeeze the lemon juice and add it to the bowl. Stir gently;
6. Pour the mixture into the greased pan and bake for 45-50 minutes. Use a stick or a thin knife to check if it's ready. The cake might have cracks as a result of baking, which is not a problem.
Let the cake cool down and serve with whipped cream. The cake is tender and has the perfect aroma and taste for a day or two. Bear in mind that its bright green color will start to fade out afterwards.
