Preheat the oven to 160 °C. Grease and flour a cake pan using extra virgin olive oil.
- 140 g unsalted roasted pistachios
- 160 ml Borges olive oil extra virgin
- 200 g sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 3 large eggs
- 60 ml Borges Natura walnut milk
- 115 g flour
- 1/2 teaspoon baking powder
- For the frosting
- 180 g crushed walnuts
- 400 g greek yogurt
- 1 tablespoon honey
Step by step
Chop the pistachios until they form a course flour. In a large bowl, beat the oil and sugar together. Add the vanilla and salt, and then the eggs one at a time, beating after each addition.
Add the pistachio flour and mix. Next, pour in the Borges walnut milk. Mix again and then add the flour and baking powder, stirring until the batter is uniform.
Transfer the batter to the cake pan and bake for 60-70 minutes. Insert a toothpick to test whether the cake is done.
Take it out of the pan and let it cool completely on a rack.
To make the yogurt frosting, chop the walnuts in a food processor until they form a paste. Add the yogurt, honey and melted gelatin. Mix well and then frost the pistachio cake using a pastry bag.