San Francisco Chronicle - (Sunday)

Pistachio-Olive Oil Cake

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Makes one 9-inch cake

This cake does not require a mixer or the forethough­t required to bring butter to room temperatur­e. It’s baked in a standard-size round cake pan. These are all desirable virtues, but the recipe’s greatest attribute is its versatilit­y. You could swap almond meal for the ground pistachios. You could use pistachio oil in place of the olive oil, or lemon zest instead of orange. Once it’s baked, the possibilit­ies expand: Pour chocolate ganache over the cake and let it drip down the sides. Top with a strawberry-rhubarb compote. Slick with an orange juice-confection­er’s sugar glaze, then sprinkle with finely chopped pistachios. Recipe and photo by Jessica Battilana.

1 cup all-purpose flour

¾ cup finely ground raw pistachios (about 3½ ounces) 1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1 cup sugar

1 teaspoon orange zest

3 large eggs

½ cup plus 1 tablespoon mild olive oil or pistachio oil cup plain full-fat Greek-style yogurt

Chocolate ganache or strawberry-rhubarb compote

(recipes follow)

Preheat the oven to 350 degrees.

Grease and flour a 9-inch round cake pan and line the bottom of the pan with parchment paper. In a medium bowl, whisk together the flour, pistachios, baking powder, baking soda and salt. In a large bowl, combine the sugar and the orange zest, using your fingers to rub the zest into the sugar. Add the eggs and whisk until combined, then whisk in the olive oil and yogurt until smooth.

With a rubber spatula, stir the dry ingredient­s into the wet ingredient­s until completely combined, then transfer the batter to the prepared pan. Bake until the cake springs back when gently pressed and a tester inserted in the center comes out clean, 30 to 35 minutes. Do not overbake, or the cake will be dry.

Transfer to a wire rack and let cool for 10 minutes, then run a knife around the edge of the pan and turn out of the pan onto the wire rack and let cool completely.

Strawberry-Rhubarb Compote

8 ounces strawberri­es, hulled and quartered 8 ounces rhubarb, peeled and cut into ¾-inch pieces 5 tablespoon­s sugar

2 teaspoons lemon juice

1 teaspoon lemon zest

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