This olive oil cake from Valerie Confections is moist and nutty with plenty of good olive oil and pistachio flour. Fresh lemon zest offers a blast of citrus. But what really sets this cake apart is the sprinkle of sumac, coriander and fleur de sel atop the sweet lemon glaze. Note: Gordon uses Santa Barbara Pistachio Co. pistachio flour.
This olive oil cake from Valerie Confections is moist and nutty with plenty of good olive oil and pistachio flour. Fresh lemon zest offers a blast of citrus. But what really sets this cake apart is the sprinkle of sumac, coriander and fleur de sel atop the sweet lemon glaze.In a large bowl, sift and whisk together the flour, pistachio flour, salt, baking powder and baking soda.
In the bowl of a stand mixer fitted with the whisk attachment, mix the olive oil, lemon zest, milk, sour cream, eggs, egg white and vanilla extract on medium speed until thoroughly combined, about 30 seconds. Add the sugar and beat until well combined, another 30 seconds. With the mixer on low speed, add the dry ingredients a little at a time until the batter is fully integrated and smooth, 1 to 2 minutes. Do not overmix; the batter should be thoroughly mixed but loose.
This recipe makes more glaze than is needed for the cake; just to be sure there is enough to entirely cover it. Reserve any leftover in a container in the refrigerator for up to 1 week.
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