Citrus Pistachio Olive Oil Cake
Citrus Pistachio Olive Oil Cake
This cake uses Butter with Olive Oil & Sea Salt rather than olive oil. Combined with pistachios and limoncello, the result is a tender crumb and subtly sweet flavor.
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30 min
Prep Time
1 hr 10 min
Total Time
16
servings Ingredients
Cake
1 12 cups all-purpose flour
1 teaspoon baking powder
12 teaspoon salt
14 teaspoon baking soda
23 cup sugar
1 12 teaspoons freshly grated orange zest
1 cup Land O Lakes® Butter with Olive Oil & Sea Salt, melted
13 cup orange juice
13 cup limoncello liqueur
1 cup finely chopped roasted salted pistachios
Topping
1 cup Land O Lakes® Heavy Whipping Cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon freshly grated orange zest
How to make
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STEP 1
Heat oven to 375°F. Spray 9-inch springform pan with no-stick baking spray. Set aside.
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STEP 2
Whisk flour, baking powder, salt and baking soda together in bowl. Set aside.
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STEP 3
Beat eggs, then 2/3 cup sugar in large bowl at high speed 2 minutes or until pale yellow. Add 1 1/2 teaspoons orange zest, melted Butter with Olive Oil & Sea Salt, orange juice and limoncello; beat until well combined.
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STEP 4
Gradually add flour mixture, beating at low speed until well combined. Fold in pistachios. Spread batter evenly into prepared pan.
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STEP 5
Bake 35-40 minutes or until toothpick inserted in center of pan comes out clean. Cool 10 minutes; release and remove ring from springform pan. Cool completely.
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STEP 6
Beat chilled whipping cream and 2 tablespoons sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in vanilla and 1 teaspoon orange zest. Dollop sweetened whipped cream onto cake.
Tip #1
For a non-alcoholic version, combine 1/4 cup water, 1/4 cup sugar, and 1 teaspoon lemon zest in small bowl. Use as a substitution for the limoncello.
230 Calories
12 Fat (g)
45 Cholesterol (mg)
190 Sodium (mg)
24 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
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