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To make the cake: In a medium bowl, stir together the flour, pistachio flour, lemon zest, baking soda, and salt. In a separate bowl, whisk together the olive oil, honey, milk, and eggs. Pour the wet ingredients into the dry ingredients and stir until combined.
Preheat oven to 160 degrees Celsius (fan assisted) / Gas Mark 3; and grease an 9 inch (23 cm) spring form cake tin. Put pistachios into a food processor and blend to a fine powder. Melt butter gently in a pan and add to olive oil.
Then top with the pistachios and chopped bittersweet chocolate (which is really easy to do with just a few chocolate chips) And don’t forget the ice cream! This Pistachio Olive Oil Cake Recipe pairs really well with some high-quality vanilla ice cream.
Make a delicious Sicilian Pistachio Olive Oil Cake Recipe using the best pistachios in the world! Giannetti Artisans sources excellent Sicilian Pistachio Flour from Bronte. It’s fair to say that Bronte pistachios are quite expensive, but spending a few dollars is well worth the taste for all your baking needs!
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