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Olive oil and pistachio teacake

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, C, P
    MineralsFluorine, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 8)

    2. 2/3 cup apple sauce or puree

    3. 2/3 cup extra-light olive oil

    4. 3 eggs, at room temperature

    5. 1 1/4 cups caster sugar

    6. 1 lemon, rind finely grated

    7. 1 cup pistachio kernels, finely ground

    8. 1 3/4 cups plain flour

    9. 1 teaspoon baking powder

    10. 1/4 teaspoon ground cloves

    11. pure icing sugar, to serve

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 170°C. Grease a 6 1/2-cup capacity ring or kugelhoph pan. Combine apple sauce and oil in a jug.

    2. Using an electric mixer, beat eggs and caster sugar in a large bowl until pale and thick. Add lemon rind. Beat well. Using a large metal spoon, fold in pistachios.

    3. Fold oil mixture into egg mixture. Sift flour, baking powder and cloves together over egg mixture. Gently fold in until just combined. Spoon into prepared pan. Smooth surface. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean.

    4. Cool in pan for 15 minutes. Turn onto a wire rack. Dust with icing sugar while still warm. Serve.

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