This Discover Cooking with California Olive Oil recipe contest submission comes from Mandie Campbell, a We Olive San Luis Obispo customer. Her recipe for this moist olive oil cake has a great lemony flavor and nice crunch from the pistachios. It is perfect for a summer evening with friends.
4 large eggs
3/4 cup sugar
1/4 cup honey
1 teaspoon lemon zest
2 tablespoon lemon juice
1/2 cup We Olive Organic Meyer Lemon Olive Oil
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup pistachios roughly chopped
Preheat your oven to 350 degrees. Grease a 9 inch round cake pan.
In the bowl of a stand mixer, whisk eggs, sugar, honey, and lemon zest on medium speed until they have doubled in size (3-6 minutes) – this can also be done using a hand mixer.
While the eggs, sugar, and honey are mixing, whisk together the dry ingredients (flour, baking soda, baking powder, salt, and pistachios) in a separate bowl.
Once doubled, reduce the mixer speed to low and add the lemon juice and the We Olive Organic Meyer Lemon Olive Oil and whisk on low just until combined.
Turn the mixer off and add the dry ingredient mixture. Turn the mixer on low and whisk just until combined (do not overmix).
Pour the batter into your prepped cake pan. Bake for 35-40 minutes until the top is golden and the center is set (you can check the center by inserting a toothpick into the center of the cake and removing it – if it comes out clean, the center is set).
Remove from the oven and let cool 10 minutes. Remove from the pan and place the cake on a wire rack to cool completely. Serve with lightly whipped cream and berries.