Olive Oil & Orange Cake with Pistachios

Soooo, I was working at the CeBIT Computer Expo two weeks ago. For the oblivious ones among you (read: probably everyone), CeBIT is the largest IT fair in the world. Attending a fair that is the “barometer of the state of the art of computer technology” (thank you, Wikipedia) is pretty amazing, huh? Well, I wouldn’t know. I was busy ruining people’s days. All day, every day. 

I was working at one of the entrances making sure that only those who were supposed to enter actually got in. That included telling families with children that they could not attend (you had to be at least 16) despite having valid (and pricey, I may add) tickets and coming all the way from France/Greece/Norway/whatever. People don’t like to hear it and I don’t like telling them. It was a lose-lose situation, really.  I didn’t make the rules. It was not my fault but I was there, so I was hit by their fury. And all I could do was stay calm, smile and apologise.  I mean, it’s not like it wasn’t written directly on the ticket in big bold letters but what can you do…

Anyways. Breaks lasted from five to thirty minutes, depending on how busy it was which even in a best-case scenario is not enough time to really see anything. The furthest I got was to the hall right behind the entrance. And what did it have? Robots? Future Social Media? 3D technologies (It was all there, somewhere)? No. Effing Ethernet hubs, switches and routers. But there were stalls giving away free lattes and popcorn, so I had carbs and caffeine to keep my spirits (and heart rate) up. 

The recipe I share today is not mine but adapted from dear blogger friend Rowena over at Apron and Sneakers who posted it merely a week ago. The moment I saw this cake I had cravings. Cravings for something I have never eaten before. The concoction was just so intriguing and her presentation so appealing that I thought about it all week so when I finally had some time to spare on the weekend, I was a man on a mission when I hit the street market. 

Let’s just say, the cake did not disappoint. It’s amazing! While it’s not her cake per se, she made several changes and additions. All of them are an improvement, in my opinion, and are what really makes this cake so scrumptious and moist. 

Olive Oil & Orange Cake with Pistachios
Adapted from Apron and Sneakers.

Rowena wrote it makes two 22cm round cakes, but just like her I made one big cake. Mine had a Ø of 26cm. While I, too, made a few very minor changes, it is essentially her recipe that you see here.

For the cake:

• 400g (14 oz) pastry flour, sifted  (plus additional for the baking pan)
• 250g (8.8 oz) sugar
• 200ml (6.75 fl. oz) olive oil (plus additional for the baking pan)
• 4 eggs, divided
• Grated zest of one untreated orange
• 250ml (8.45 fl. oz) freshly squeezed orange juice
• 40g (1.4 oz) ground pistachios
• 1ts baking powder
• Seeds of one vanilla pod

For the syrup:

• 250g (8.8 oz) sugar
• 250ml (8.45 fl. oz) freshly squeezed orange juice
• Zest of half an orange (I simply forgot about it, to be honest)
• 1 orange, sliced thinly

 

1. Pre-heat oven to 180°C (350°F).
2. Grease & flour baking pan.
3. Whip egg whites until stiff, refrigerate.
4. In a large bowl, whisk together egg yolks and vanilla seeds until fluffy. 
5. Add sugar, whisking continuously.
6. Add olive oil little by little, keep whisking.  
7. Add sifted flour, baking powder and orange zest.  Mix well.
8. Add orange juice little by little, mixing well.
9. Fold in egg whites.  
10. Pour mass in baking pan. 
11. Sprinkle top with crushed pistachios. 
12. Bake for 40 minutes (30 if you make two smaller cakes.) with oven vent on (mine became suspiciously dark after 20 minutes, so I turned it off again).  Check centre with a toothpick.  If it comes out clean, it's cooked.
13. Let it cool off a little.  Make sure cake is loosened from sides of the pan while still left inside.

While the cake is baking:

1. In a small pot, combine sugar, orange juice and zest (that I forgot, like I said) over low heat until sugar has dissolved
2. Add orange slices.  Move them carefully in the saucepan.
3. Increase heat and boil for 5 - 6 minutes or until syrup thickens.

Final touches:

1. With a toothpick, prick little holes evenly into the cake
2. Pour over half of the hot syrup little by little, letting it soak into the cake.
3. Carefully remove from pan.
4. Cover the top of the cake with the orange slices and sprinkle with crushed pistachios.
5. Let the cake cool.
6. To serve, cut the cake and pour over remaining syrup.

Enjoy!