Pistachio Olive Oil Cake
By Chef Zhongwen Hu
Ingredients
|
Ingredients |
Metric Grams |
Metric High-Volume |
Comments |
|
Cake Flour |
180 g |
1800 g |
|
|
California Pistachios, Chopped |
80 g |
800 g |
|
|
Baking Powder |
1 Tbsp |
10 g |
|
|
Sea Salt |
1/2 tsp |
5 g |
|
|
Milk |
60 g |
600 g |
|
|
Olive Oil |
100 g |
1000 g |
|
|
Honey |
30 g |
300 g |
|
|
Whole Egg |
3 eggs |
||
|
Lemon Zest |
2 Tbsp |
20 |
|
|
Cream Cheese |
150 g |
1500 g |
|
|
Butter |
20 g |
200 g |
|
|
Castor Sugar |
30 g |
300 g |
|
|
Total |
670 g |
6700 g |
Instructions
Prepare to a large glass bowl, pour dry ingredients such as flour, chopped pistachios, salt and baking powder in bowl, mix until even; Prepare another glass bowl, mix wet ingredients such as milk, eggs, olive oil and honey until even; Pour mixture from step 2 into mixture from step 1, mix evenly; Pre-heat oven to 175℃, pour mixture from previous step onto 8” baking pan; upper/lower element on, bake for roughly 20 minutes; remove from oven to cool; Prepare cream layer for decoration. Soften cream cheese and butter, add sugar and small amounts of honey, whisk using electric mixer; once ready, coat mixture onto cake; Sprinkle pistachios on top of the cake as decoration; refrigerate before serving.
