Strawberry Olive Oil Cake
This unique cake gets its interesting texture from the ground pistachios and cornmeal. It makes a great birthday cake or dessert when entertaining guests who are gluten-free.
Makes
Serving size
Ingredients
Cooking spray
1 cup pistachios, shelled
¾ cup sugar
3 large eggs
6 ounces olive oil
½ cup plus 2 tablespoons cornmeal or polenta, finely ground
1 teaspoon baking powder
⅛ teaspoon salt (included in nutrient analysis)
1 cup strawberries, sliced
⅓ cup creme fraiche or yogurt garnish
6 large strawberries, halved
Special Equipment:
Food processor or spice grinder
Electric Mixer
9-inch round cake pan
Instructions
- Preheat oven to 350°F.
- Spray the cake pan with cooking spray.
- Crush 2 tablespoons of shelled pistachios. Set aside.
- Place remaining pistachios in a food processor. Grind until a fine flour consistency.
- Beat sugar and eggs together with an electric mixer on medium speed for 5 minutes, until mixture is pale and fluffy.
- Add the olive oil, continually beating with the mixer.
- Remove bowl from mixer. Fold in the ground pistachios, polenta and baking powder with a pinch of salt.
- Add 1 cup sliced strawberries. Pour into the prepared baking pan.
- Sprinkle chopped pistachios over the top.
- Bake for 50-55 mins until golden and risen. Cool on a baking rack.
- Serve with a dollop of crème fraîche or yogurt and ½ a strawberry.
Cooking Tip
Crush pistachios by pulsing them in a food processor or spice grinder until they reach desired texture. Alternatively, you can put them in a sealed zip-lock bag (air removed), place them between a folded towel, and use a meat mallet to crush the pistachios to your liking.
Recipe Contributed by FamilyCook Productions
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