Thursday, April 23, 2015

Lemon Olive Oil Cake with Raspberries and Pistachios


I know olive oil cakes are ubiquitous these days, but here's another one to add to your repertoire, and it's a keeper.
My dad's wife Rose made this for me a while ago and I've been meaning to post it for a while.
She's a great baker, and my dad's a terrific cook, so every time I visit I can be assured of a wonderful meal, including a delicious dessert.

The red raspberries and green pistachios give this cake a particularly festive look.
You might want to remember this one for the Christmas holidays. But try it as fresh, local raspberries start appearing in the markets.

Join us for a writing retreat in September in one of the most beautiful places on Earth - along the shores of Italy's Lake Como. Step outside your room and enjoy this gorgeous view and gardens. Click here for more information.

Lemon Cake with Raspberries and Pistachios

from Bon Appetit magazine


  • Nonstick vegetable oil spray

  •  cups all-purpose flour

  •  teaspoon baking powder

  • ½ teaspoon kosher salt

  • 4 large eggs

  •  cups plus 2 Tbsp. sugar

  • 2 teaspoons vanilla extract

  • 2 tablespoons finely grated lemon zest

  • 1 tablespoon plus ¼ cup fresh lemon juice

  • ¾ cup olive oil

  • 1 cup fresh raspberries (about 4 oz.)

  • 3 tablespoons chopped unsalted, raw pistachios


  • Preheat oven to 350°. Coat a 9” diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small bowl.

  • Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 Tbsp. lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and dry ingredients.

  • Scrape batter into prepared pan and smooth top. Scatter berries over cake, then pistachios and 2 Tbsp. sugar. Bake cake until a tester inserted into the center comes out clean, 45–55 minutes.

  • Meanwhile, bring remaining ¼ cup sugar and remaining ¼ cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.

  • Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let cake cool completely in pan.

  • DO AHEAD: Cake can be made 2 days ahead. Store wrapped tightly at room temperature

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