Pistachio Cake
Ingredients:
200ml olive oil, plus extra for greasing
140g shelled pistachios
65g ground almonds
65g gluten-free plain flour
1 tsp baking powder
1 tsp fine sea salt
200g caster sugar
4 large eggs
Zest of 1 lemon
Method:
Preheat the oven to 160C Fan. Lightly grease a 23 x 33cm baking tin and line with a strip of parchment paper that overhangs the long sides.
Place the pistachios in the bowl of a food processor fitted with the blade attachment and pulse until they are finely ground. Tip into a large bowl along with the ground almonds, flour, baking powder and salt and mix together.
Put the sugar, eggs and lemon zest in the processor bowl and process for about one minute. With the machine still running, slowly pour in the oil. Once fully combined, add the mixed dry ingredients and process for a second or two until evenly incorporated. Pour the batter into the prepared tin and spread evenly.
Bake for 35–40 minutes, or until lightly browned and the cake is set in the middle. Set aside to cool completely in the tin before using the parchment paper to lift it out. Cut into squares and enjoy!