Pistachio Olive Oil Cake With Cardamom Cream - Cuisinart Core Custom FP-110C Series Instruction And Recipe Booklet

Pistachio Olive Oil Cake with Cardamom Cream

The healthy fats in the pistachios and olive oil make this cake perfectly moist.
Yield: one 9-inch (23 cm) layer cake, 16 servings
INGREDIENTS
Cake:
1 cup (250 ml) shelled pistachios, plus
2 tablespoons (30 ml), finely chopped,
for serving
1 cup (250 ml) granulated sugar
1 cup (250 ml) unbleached, all-purpose
flour
1 cup (250 ml) almond meal
1½ teaspoons (7.5 ml) baking powder
½ teaspoon (2.5 ml) fine sea salt
1 cup (250 ml) olive oil
4 large eggs
INSTRUCTIONS
1. Grease 9-inch (23 cm) round cake pan and line the bottom with parchment paper. Preheat
oven to 350°F (180°C) with the rack in the middle of the oven.
2. Insert the chopping blade into the work bowl of the food processor. Add the pistachios, sugar,
flour, almond meal, baking powder, and salt to the work bowl. Pulse a few times, then process
on High for 1 minute, to ensure the pistachios are finely chopped and the mixture is
completely combined.
3. While running on Low, slowly add the oil, eggs, and almond extract through the feed tube.
4. Scrape down and then pulse a few more times if necessary. The batter will be very thick.
Scrape it into the prepared cake pan and smooth over the top. Clean the work bowl and
chopping blade.
5. Put the cake into the preheated oven and bake until the cake is just coming away from the
sides of the pan, about 35 to 40 minutes. Cool on rack and then remove from pan to cool
completely before assemblying.
6. When the cake is cool, prepare the cream. Insert the chopping blade into the work bowl. Add
all of the Cardamom Cream ingredients, except for the yogurt, to the bowl and process on
Low to combine, then stop to scrape down the sides. Continue to process until very light and
fluffy. Slowly add the yogurt and mix on Low until desired consistency is achieved.
7. Halve the cake to make two layers. Spread some of the Cardamom Cream in the center of the
bottom layer, leaving a half-inch border on the side. Top with the second cake layer and then
put the remaining Cardamom Cream on the top. Spread evenly over the top and sides of the
cake. Put in the refrigerator to chill for 30 minutes.
8. Once chilled decorate with the finely chopped pistachios.
Desserts
32
1 teaspoon (5 ml) almond extract
Cardamom Cream:
8 tablespoons (120 ml) unsalted butter,
room temperature
4 ounces ([113 g] half standard package)
cream cheese, room temperature
2 cups (500 ml) powdered sugar, sifted
1 teaspoon (5 ml) vanilla extract
pinch fine sea salt
2 to 4 pinches ground cardamom,
plus more to taste
2 tablespoons (30 ml) plain yogurt