Greek Yoghurt+Olive Oil Pistachio Glazed Cake

This video just makes me smile…

Lady in the Tutti Frutti Hat

Greek Yoghurt+Olive Oil Pistachio Glazed Cake

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And this recipe is for my Yoghurt Olive Oil and Pistachio Glaze Cake. It’s simply pretty and great with tea.

CAKE:
3/4 cup extra virgin olive oil
2 eggs at room temp
Zest of one lemon
1/4 cup of fresh lemon juice
1 cup greek yoghurt at room temp
1 cup super fine sugar
2 cups all-purpose flour, sifted
3 teaspoons baking powder, sifted

Glaze
2/3 cup whole milk
1/3 cup chopped pistachios
1 1/4 cups sifted confectioners sugar

  1. Instructions:
    1. Preheat the oven at 325ºF. Grease and flour two round small cake pans.
    2. In a large bowl mix the olive oil, eggs, lemon zest and juice, yoghurt, and sugar and lightly whisk until combined.
    3. In a smaller bowl, sift the flour and baking powder and combine them, then add the flour, little by little, to the olive oil mix. Don’t over-mix! Just until combined.
    4. Place the batter in the greased pan and bake for about 35-45 min, until the top is golden brown.
    5. Once the cake is done, take it out, set aside, and let it rest for at least 10 minutes (if you flip it too soon it’ll break). Once it has cooled down, flip it on a plate.
  2. Glaze: Place the milk and chopped pistachios in a small saucepan and simmer over medium-low heat for 10 minutes, remove from heat and cover. Allow the mixture to steep for 1 hour. Strain nuts from milk and discard.
    Whisk powdered sugar into the milk, 1/4 cup at a time, until all the sugar has been added and mixture is smooth.
    Pour glaze over the cooled cake, add the second cake layer and finish pouring the glaze. Sprinkle with chopped pistachios and fresh flowers.

Adapted recipe from Baked-theblog.

Español

Esta receta de pastel de yoghurt griego y aceite de olivo con glaseado de pistaches es deliciosa, super bonita, y el mejor acompañamiento para una taza de té.

Pastel:
3/4 T aceite de olivo extra virgen
2 huevos a temperatura ambiente
Ralladura de 1 limón
1/4 T jugo de limón
1 T yoghurt griego a temperatura ambiente
1 T azúcar super fina
2 T harina cernida
3 cdta polvo para hornear.

Glaseado:
2/3 T leche entera
1/3 T pistaches picados (+3 cucharadas para decorar)
1 1/4 T azúcar glass cernida

  1. Instructions:
    1. Precalentar el horno a 190ºC. Engrasar y enharinar dos moldes pequeños redondos.
    2. En un bowl grande, batir el aceite, huevos, limón, ralladura de limón, yoghurt, y azúcar.
    3. En otro bowl, mezclar el harina y polvo para hornear. Poco a poco, ir mezclando el harina con los ingredientes líquidos, con cuidado de no batir de mas.
    4. Vertir la mezcla sobre los moldes preparados y hornear 35-45 minutos, o hasta que se haya dorado la cima un poco.
    5. Ya listo el pastel, dejar enfriar 10 minutos antes de voltearlo.
  2. Glaseado: Poner la leche y los pistaches picados en una olla y dejar hervir a fuego lento por 10 minutos. Quitar del fuego y tapar por 1 hora. Colar los pistaches y tirarlos.
    Batir el azúcar con la leche, agregando 1/4 de taza de azúcar a la vez. Hasta que toda el azúcar haya sido agregada y la mezcla quede suave. Vertir parte de la mezcla sobre el primer pastel, montar el segundo y acabar de cobrir con todo el glaseado. Cubrir con pistaches picados y se puede decorar con flores naturales.

Tutti

Have a fruity day!

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