olive gray living room
- hey guys. today, we are makingpistachio olive oil cakes, which is a wonderfuldessert idea for spring. if you've never had an olive oil cake, you are in for a treat. they are light and moist and so delicate. the are the perfect elegantdessert idea for entertaining. let me show you how to put 'em together. so, the first thing we needto do is grind our pistachios
so that we get awonderful flour from them, and that's really easy todo in a coffee grinder. now, if you don't have a coffee grinder, you could also use a food processor. you just won't get as fine asa flour, which, that's okay. i mean, these would still be really good with some bits of pistachio in it too. now, i've done this recipe both with raw and roasted pistachio nuts,
and i find, to be perfectly honest, i do not tell thedifference in the flavor. i tend to like the raw betterbecause once you toast them, they turn sort of a darker green, which makes the cake alittle bit darker. (laughing) so, i go for a lightpale green with the cake 'cause i think it looks prettierand it tastes just as good. so, why do the extra stuff? then once your pistachiosare all ground up.
you're gonna transfer this pistachio flour through a fine mesh sieveinto a medium-size bowl. and you wanna do that becauseas you shake the sieve, you'll see you'll end upwith some pieces of pistachio that didn't actually grind,and i just take those and put them through thecoffee grinder one more time and it'll turn back into the flour, and then you can pressthat the sieve again. we're going through all this effort
because it's going to createa really nice delicate cake, making sure that ourpistachios are well-ground. and then, we're also gonnasieve together a cup of flour, a teaspoon of baking powder,and a half a teaspoon of salt. then you can take those dry ingredients and whisk them all together so that they're nice and combined, and then set that mixture aside. then in a large mixing bowl,you're going to add two eggs,
a half a cup of olive oil,a half a cup of sugar, a third of a cup of water. then you're also gonna add a tablespoon of fresh orange zest, and i think the orange is abeautiful flavor combination with the pistachio. and then, you're alsogonna save that orange because you wanna get thejuice from it as well. so, if you squeeze a good-size orange,
you'll get about a quarter-cup. that's what's you're looking for. and then, you can whiskthat all up until combined, and then you're gonna addin the dry ingredients, just in thirds, whisking gently untileverything is incorporated. then, at this stage, youcould take this batter and just put it in a cakepan if you wanted to, but i find that they're reallycharming when you bake them
in these little removable-bottom tart tins because you'll get a reallybeautiful fluted edge to them, and then that way everybodygets their own individual cake, which i think is anelegant way to serve these. so, we're gonna spray ourtins with some baking spray and then distribute itwith a pastry brush, making sure we get into all the fluting. and then, just using an ice cream scoop, you can scoop out thebatter into the tins.
you wanna go aboutthree-quarters of the way up. and then place the tins on a baking sheet, and then we're gonna bakeat 350 degrees fahrenheit for anywhere from 15 to 17 minutes, just until a toothpick comes out clean. and you'll see, they'll slightlyrise as well above the tin, which creates a nice little domed effect. then, you can leave them justlike this on your countertop until you're ready to serve.
you might wanna just put a piece of foil on top of them, just loosely. and then, to serve, you'regonna remove the cakes from the tin and make sureyou get the bottom part too, 'cause there's that metal bottom that you wanna remove as well. place them on a plate. and then i like to dust witha little bit of powdered sugar and then add a few other garnishes on top.
so, then i like to peel off alittle bit of the orange zest, just with a potato peeler,and then slice it really thin, and then add some of thatto the top of the cake. and then i also like toadd some chopped pistachios and some chopped bittersweet chocolate, and you can do that from achocolate bar or chocolate chips, and sprinkle those on top. and then, the finalstep is just to serve it with a big scoop of vanilla ice cream
and you will howdelicious these cakes are. they are so moist and light. and combined with thatorange zest, the pistachio, and that little taste ofbittersweet chocolate, it is a fantastic flavorcombination for spring. i hope you guys give this one a try and let me know what you think. subscribe for more quick and easy recipes, and i'll see you back herenext week with another one.
until then, bye.