Rosemary Citrus Olive Oil Cake with Pistachio Crackle

Ingredients

• all-purpose flour1 3/4 cups
• baking powder2 teaspoons
• salt1/2 teaspoon
• sugar3/4 cup
• eggs3
• olive oil1/2 cup
• plain yogurt3/4 cup
• orange zest2 tablespoons
• orange juice1/4 cup
• fresh rosemary1 tablespoon, very finely chopped
• pistachios1/3 cup, chopped
• honey1 tablespoon

Method

1. 1Heat the oven to 350°F and line an 8-inch cake pan with parchment.
2. 2Whisk flour, baking powder, and salt in a bowl.
3. 3In a second bowl, whisk sugar and eggs until pale, then whisk in olive oil, yogurt, orange zest, orange juice, and rosemary.
4. 4Fold the dry ingredients into the wet mixture just until combined.
5. 5Pour the batter into the pan and smooth the top, then scatter pistachios over the surface and drizzle with honey.
6. 6Bake until the cake is golden and a tester comes out clean, about 35 to 40 minutes.
7. 7Cool in the pan for 10 minutes before turning out and slicing.

Tips

• Chop the rosemary very finely so it perfumes the cake without creating woody bits.
• Brush the warm cake with a little extra orange juice if you want a brighter finish.

Nutrition