Pistachio Easter Cake
Whether as a dessert for Easter lunch or at an Easter brunch buffet, this cake is not only a magical eye-catcher, but also tastes delicious. The nutty flavour of the Greek pistachios in the cake in liaison with the topping of whipped cream and cream cheese makes hearts beat faster. The cake was prepared with MANI extra virgin olive oil, which makes the dough even fluffier. A must try for Easter!
| Preparation time |
20 minutes +
50 minutes baking time |
| Difficulty |
easy |
Ingridients:
Dough:
- 4 eggs
- 200 g sugar
- 1 Pkg. vanilla sugar
- 1 pinch of salt
- 200 ml MANI virgin olive oil
- 100 ml milk
- 350 g flour
- 1 Pkg. baking powder
- 125 g pistachios, ground
Topping:
- 200 g whipped cream
- 1 pkg. cream stiffener
- 250 g cream chees
- 5 tbsp sugar
Preparation:
Beat the eggs with the sugar, vanilla sugar and salt until very foamy. Slowly add the olive oil and milk, stirring constantly. Mix the flour with the baking powder and carefully add it into the foam mixture together with the pistachios.
Pour the dough into a greased cake or tart tin and bake in the preheated oven at 180°C top/bottom heat for approx. 50 minutes. Then allow the cake to cool completely.
For the topping, whip the cream with the sugar and cream stiffener until stiff and stir in the cream cheese. Spread the cream on the cooled cake and decorate with chopped pistachios.
