This a ‘syruped’ sweet like the Greeks call them, so there will be juice on the bottom of it, but the taste, is one of a kind as it’s one of my fav. recipes of Greek Pastry Chef Stelios Parliaros.

The original recipe is hereĀ (Greek)

Pistachio Cake with Olive Oil
Print Recipe
Servings
8 people
Servings
8 people
Pistachio Cake with Olive Oil
Print Recipe
Servings
8 people
Servings
8 people
Ingredients
Servings: people
Instructions
Cake
  1. In a bowl mix well the olive oil, the eggs and the powdered sugar.
  2. In a different bowl mix together the flour, yeast, salt and then slowly incorporate them into the liquid ingredient mixing well.
  3. Add the blender smashed pistachios and the orange zest and mix well.
  4. Spray a cake pan with 22/11 cm dimensions. Mine was 30/11 cm so it became smaller than yours will. Heat the oven at 180C. Add the batter in the pan and cook at 180C for 50 minutes and at 170C for another 10, or till cooked.
  5. Remember to test it with a toothpick, put it in the middle, and check that it comes out clean.
Syrup
  1. Prepare 100g of fresh orange juice, add it to a boil and add the 50g or sugar. Boil for 2 minutes and add to the cold cake while it still is in the pan.
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