Recipe Laura Bakhtiarian | Photos Naomi Giatas
A simple, light dessert that will impress a crowd every time!
Time 1 hour + 20 minutes cooling
Serves 8–10
Ingredients
- 315g all-purpose flour
- 200g granulated sugar
- 100g ground pistachios
- 2½ tsp baking powder
- ¾ tsp salt
- 2 large eggs, room temperature
- 280g milk
- 145g cup Foodland Limestone Coast Extra Virgin Olive Oil
- 1¼ tsp vanilla extract
Glaze
- 250g powdered sugar, sieved
- 2 tbsp milk
- ¼ tsp vanilla paste
Method
- Preheat the oven to 180°C. Spray a bundt cake tin with baking spray. Set aside.
- In a large bowl, whisk together eggs, milk, olive oil and vanilla. Then, add the flour, sugar, pistachios, baking powder and salt. Whisk well.
- Pour into the prepared bundt tin, then bake for 45–50 minutes.
- Cool in pan for 15–20 minutes before turning onto a cooling rack.
- To make the glaze, combine all ingredients in a small bowl and whisk until smooth. Spoon the icing over the cooled cake and leave to set.
We used: Foodland Limestone Coast Extra Virgin Olive Oil
Dedicated to supporting locals in every way, Foodland produces its own extra virgin olive oil right here in SA’s Limestone Coast. This golden goodness is made for cooking — whether it’s roasting potatoes, dressing salads, or in this case, making a cake. When you support local, you support South Australian growers.
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