olive oil cakes

Pistachio & cardamom mini olive oil cakes.

These individual, cute little olive oil cakes are a delicious alternative to traditional Christmas cake. They also make a great little personal, thoughtful Christmas gift for family and friends. They really are simple to make and only take 18mins to bake.

Extra virgin olive oil is fabulous for baking. It produces a wonderful flavourful, super moist cake which keeps for far longer than using butter plus it’s full of vitamins, antioxidants and good fats making it a far healthier choice.

You will need

136g all purpose flour

136g pistachios
3 eggs
200g greek yoghurt
2 lemons juice and zest
150g granulated Sugar
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
4 cardamom pods, crushed to a powder in a pestle and mortar husks removed
175ml Governor extra Virgin olive oil

To decorate
2 tbsp crushed pistachios
Icing sugar to dust

1.Heat the oven to 350f/180°c and grease a Bundt tin with a little oil.
2.Place the pistachios in a into a small food processor and pulse until they’re finely ground but stop before they turn into a paste.
3.Next whisk the eggs and sugar together in a large bowl. Slowly drizzle in the olive oil slowly whisking, add the vanilla , lemon juice and zest.
4.In another bowl mix together the dry ingredients. Gradually add the dry ingredients to the wet, gently stirring until combined.
5.Pour the batter into the Bundt tins and bake for 18-20mins or until a toothpick comes out clean.
6.Leave to rest on a wire rack until completely cool. Dust with icing sugar and garnish with pistachios.

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