Strawberry and pistachio cake
Ingredients
For
8
personnes
For the cake:
- 120 g of olive oil from Aix-en-Provence – ripened olives PDO
- 100 g brown sugar
- 3 medium eggs
- 90 g of pistachio paste
- 270 g of T55 flour
- 1.5 teaspoons of baking powder
- ½ teaspoon of salt
- 50 g of milk
- 50 g of chopped pistachios
For the top:
- 200g strawberries
- 1 large tablespoon of mascarpone
- 25 cl of crème fraîche
- 1 teaspoon of pistachio paste
- 1 handful of chopped pistachios
- 2 tbsp icing sugar
Tip
A cake bursting with freshness – best enjoyed chilled!
Instructions
- Put the crème fraîche in a bowl and place the whisk attachments in the fridge.
- Preheat your oven to 180°C. Line a square baking tin with baking paper.
- Prepare the batter: place the olive oil and brown sugar in a mixing bowl and whisk well. Add the eggs one at a time, mixing well after each addition. Add the pistachio paste and mix.
- Mix the dry ingredients (flour, baking powder and salt) in a separate bowl. Add half of the dry ingredients to the batter, mix, then add half of the milk. Mix, then repeat the process. Finish by adding the remaining dry ingredients.
- Stir in the chopped pistachios, pour the mixture into the tin, and bake for about 30 minutes at 180°C (the tip of a knife should come out clean). Leave to cool for 15 minutes in the tin before turning out and leaving to cool completely on a wire rack.
- Whip the crème fraîche into whipped cream, adding the mascarpone and a little icing sugar towards the end. Set aside one-third of the whipped cream and mascarpone mixture and stir in the pistachio paste.
- Put the plain whipped cream into a piping bag. Put the pistachio whipped cream into another piping bag.
- Cover the cake with large dollops of plain whipped cream.
- Wash the strawberries and remove the stalks.
- Arrange the strawberries on top of the cake, then pipe dots of pistachio whipped cream between them. Add a few basil leaves.
- Best served chilled!
Tip
A cake bursting with freshness – best enjoyed chilled!
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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