Crowd-Pleaser
Pistachio-Olive Oil Cake
Ingredients
- 6 large eggs
- 1½ cups granulated sugar
- 1 tsp vanilla extract
- ¼ cup ricotta cheese
- 1 Tbsp orange zest
- 1 Tbsp orange juice
- 1½ cups all-purpose flour
- ½ cup ground pistachios
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 cup buttermilk
- ¾ cup olive oil
- 2 (8-oz) containers mascarpone cheese, softened
- ½ cup powdered sugar
- 3 Tbsp honey (plus more for drizzling)
- 1 (16-oz) carton heavy cream
- Garnish: fresh figs, halved
Instructions
- Preheat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray with flour; line with parchment paper, and spray again.
- Beat eggs, granulated sugar, and vanilla in a large bowl at high speed with an electric mixer until pale and fluffy, about 5 minutes. Add ricotta, orange zest, and juice; beat until blended.
- Whisk together flour, nuts, baking powder, baking soda, and salt in a bowl.
- Reduce mixer speed to low, and slowly pour in oil, beating until blended. Gradually add flour mixture to egg mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until blended after each addition.
- Divide batter between pans. Bake 30 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 15 minutes. Remove from pans, and cool completely on a wire rack.
- Meanwhile, beat mascarpone in a large bowl at medium speed until fluffy. Add powdered sugar and honey, beating until blended.
- Gradually add cream, beating until blended. Increase mixer to medium-high speed, and beat until frosting is thick and fluffy. Spread frosting in between cake layers and on top and sides of cake.
- Just before serving, garnish with figs, and drizzle with additional honey, if desired. Store cake, covered, in refrigerator.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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