¾ cup (105g) all purpose flour
1 teaspoon baking powder
pinch of salt
1 ½ cups (195g) pistachio kernels, ground*
1 cup (100g) almond meal
1 ¼ cups (250g) granulated sugar
3 eggs, lightly beaten
½ cup (120ml) extra virgin olive oil
finely grated zest of 1 orange
100g unsalted butter, melted, cooled
½ teaspoon vanilla extract
1 teaspoon rosewater
Icing:
1 cup (140g) icing sugar
1-2 tablespoons lemon juice
1-2 teaspoons hot water, if necessary
Preheat the oven to 180°C/350°F.
Butter and line the base of a 23cm (9in) springform cake pan with baking paper**.
Sift the flour, baking powder and salt into a bowl and stir in the pistachio and almond. Place sugar and whole eggs in the bowl of an electric mixer and beat for 4-5 minutes until thick and pale. Beat in the olive oil, zest, butter, vanilla and rosewater, then fold in the flour mixture. Spread into the prepared pan and bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Allow to cool slightly, then remove from the pan and transfer to a wire rack to cool completely.
Icing: sift the icing sugar into a medium bowl and gradually add the lemon juice and enough hot water to make a smooth dropping consistency.
When the cake is cool, pour the icing over the cake, allowing some to drip down the sides. Set aside until firm, about 20 minutes.
* if you’re grinding the pistachios at home, add part of the flour to the food processor to avoid turning the nuts into a paste
** I used a regular 23cm (9in) cake pan (no removable bottom); I cooled the cake in the pan over a wire rack for 25 minutes, then carefully inverted in onto a plate, removed the paper, then inverted it again (top side up) onto the rack to cool completely
Serves 6-8
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