By Your Call Publishing | ,

Baking Recipe Edd Kimber’s Olive Oil, Pistachio And Lemon Snack Cake - August/September 23

Edd Kimber’s Olive Oil, Pistachio And Lemon Snack Cake

Delight your afternoon tea guests with this joyous one-tin bake from The Great British Bake Off’s first ever champ, Edd Kimber.

This simple pistachio cake is made in a food processor, so it takes just minutes to prepare, and the machine does all the heavy lifting for you. Serve it with a simple lemon and sugar glaze and sprinkle with a few roughly chopped pistachios and dried rose petals.

Serves 10-12

For the cake:

  • 200ml olive oil, plus extra for greasing
  • 140g shelled pistachios, plus a few extra for decoration
  • 65g ground almonds
  • 65g gluten-free plain flour
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 200g caster sugar
  • 4 large eggs
  • Zest of 1 lemon

For the glaze:

  • 200g icing sugar
  • 2-3 tablespoons lemon juice
  • Pinch of fine sea salt
  • Chopped pistachios
  • Dried rose petals

1   Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Lightly grease your 15cm x 40cm baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.

2   Place the pistachios in the bowl of a food processor fitted with the blade attachment and pulse until they are finely ground. Tip into a large bowl along with the ground almonds, flour, baking powder and salt and mix together.

3   Put the sugar, eggs and lemon zest in the processor bowl and process for about a minute. With the machine still running, slowly pour in the oil. Once fully combined, add the mixed dry ingredients and process for a second or two until evenly incorporated. Pour the batter into the prepared tin and spread evenly.

4   Bake for 35-40 minutes, or until lightly browned and the cake is set in the middle. Set aside to cool completely in the tin before using the parchment paper to lift it out.

5   For the glaze, mix the icing sugar, lemon juice and salt in a bowl until you have a thick but pourable paste. Pour it over the cake, allowing it to drip down the sides. Sprinkle with a few extra chopped pistachios and dried rose petals to decorate.

Top Tips 

  • To make this cake vegan, swap out the eggs with this alternative: 1 tablespoon of ground flaxseed and 3 tablespoons of water for every chicken’s egg
  • If stored in a sealed container, the cake should keep for 3-4 days