Pistachio olive oil cake
Allergens:
Ingredients for 5 portions
Calculate portions
Plain flour
1.1 kg
Raising agent
40.0 g
Table salt
5.0 g
Pistachios
0.4 kg
Eggs
15.0 ud
Sterilised milk
0.55 l
Vanilla flavour
5.0 g
Lemon paste
0.005 kg
Icing sugar
0.65 kg
Lemon juice
0.25 l
Pistachios
0.05 kg
Elaboration
- Preheat the oven at 175 ºC.
- In a bowl mix the sifted flour with the raising agent and salt.
- Lightly crush the pistachios and add them to the mixture.
- In another bowl, beat the olive oil, sugar and eggs, which should be at room temperature.
- Add the milk, the vanilla essence and the lemon paste.
- Add the solids to the liquid mixture, mixing with a spatula or in a mixer at minimum speed.
- Pour the mixture into the desired mould.
- Bake the cake for 40-50 minutes at 175 °C or until it has risen and is golden brown.
- Remove from the mould and leave to cool for 10-15 minutes.
To decorate, make a glaze:
- In a bowl mix the icing sugar with lemon juice. If it is too thick to pour, add a little more juice or dilute it with water.
- Pour over the cake and sprinkle with chopped pistachios.
Nutritional information (1 portion)
Energy
4760.08
kcal
Carbohydrates
552.29
g
Proteins
72.78
g
Lipids
248.56
g
Fiber
13.38
g
Saturates
37.58
g
Monounsaturated fatty acids
178.93
g
Polyunsaturated fatty acids
24.23
g
Cholesterol
705.34
mg
Calcium
438.82
mg
Iron
12.47
mg
Zinc
6.94
mg
Vitamin A
763.09
ug
Vitamin C
19.98
g
Folic acid
202.36
ug
Salt (Sodium)
777.4
mg
Sugars
358.2
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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