2 hrs 25 mins
The original recipe for Ryan Hardy’s delicious citrusy, nutty and dense cake comes from London’s River Café restaurant. He substitutes olive oil for some of the butter and insists that it be served with tangy crème fraîche and an espresso or cafe Cubano. From Aspen’s Best New Year’s Party, F&W 01/2008.
My Private Note
Units: US | Metric
- 3/4 cup whole blanched almond
- 2/3 cup unsalted shelled pistachio
- 1/2 cup unsalted shelled pistachio
- 6 tablespoons unsalted butter, softened
- 1 1/4 cups sugar
- 4 large eggs
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 vanilla bean, halved lengthwise and seeds scraped
- 1/4 cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 2/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1MAKE THE CAKE:.
- 2Preheat the oven to 350°F.
- 3Butter a 10-inch round cake pan, line the bottom with parchment paper and butter the paper.
- 4In a food processor, pulse the almonds with 2/3 cup of the pistachios until finely ground.
- 5In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until it’s the texture of moist sand.
- 6Add the eggs one at a time, beating well between additions.
- 7Add the lemon zest, lemon juice and vanilla seeds and beat until smooth.
- 8Gradually beat in the olive oil in a thin stream.
- 9Using a rubber spatula, fold in the ground nuts, flour and salt.
- 10Scrape the batter into the prepared pan.
- 11Bake the cake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
- 12Transfer the pan to a rack and let the cake cool for 15 minutes.
- 13Invert the cake onto the rack and peel off the parchment paper.
- 14Invert the cake again onto a serving plate.
- 15Meanwhile, toast the remaining 1/2 cup of pistachios in a pie plate for about 8 minutes, or until fragrant.
- 16MAKE THE SYRUP:.
- 17In a small saucepan, combine the lemon zest, lemon juice, sugar and water and bring to a simmer over moderate heat, stirring until the sugar is dissolved.
- 18Pour the syrup over the warm cake and scatter the toasted pistachios all over the top.
- 19Let stand for 1 hour, then cut into wedges and serve with creme fraiche.
- 20**The cake can be kept in an airtight container at room temperature for up to 2 days.
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Nutritional Facts for Pistachio-Topped Lemon-Olive Oil Cake
Serving Size: 1 (115 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 456.6
- Calories from Fat 262
- Total Fat 29.1 g
- Saturated Fat 7.3 g
- Cholesterol 102.9 mg
- Sodium 92.0 mg
- Total Carbohydrate 43.6 g
- Dietary Fiber 2.9 g
- Sugars 32.1 g
- Protein 8.9 g
The following items or measurements are not included:
lemons, zest of