Pistachio Olive Oil Cakes

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I love Pinterest. It’s possibly the biggest time waster. I could spend hours trawling through different boards in search of food inspiration. The other day I stumbled across the most delicious looking Pistachio cake and had to try it for myself. The recipe is from the beautiful food blog Farm to Table Geek which has some seriously tasty looking dishes for you to peruse. I adapted the recipe slightly and used it to make lots of little cakes instead of a big loaf.

Oh, and in case you wanted to waste some time too here is the link to my Pinterest.

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Here’s how (makes 10-12):

  • 150g plain flour
  • 1 1/2 tsp baking powder
  • 80g golden caster sugar
  • 2 eggs
  • 50g olive oil (1/4 cup)
  • 120g roasted pistachio nuts, chopped
  • 125g creme fraiche
  • zest of one orange
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/2 tsp black pepper

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Pre-heat the oven to 180C (160C fan) and line a muffin tray with paper cases. Mix together eggs, sugar, olive oil, orange zest and creme fraiche. Stir in the chopped pistachios (leaving some to sprinkle on top). Then sieve in the flour and baking powder and stir until smooth. Spoon into the paper cases and sprinkle some chopped pistachioes on top. Bake for 20-25 minutes until golden brown. Best served hot from the oven with some butter.

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