Sourdough discard olive oil pistachio cake
Description:
This Sourdough Discard Olive Oil Pistachio Cake is a moist, nutty, and slightly tangy treat perfect for any occasion. The sourdough discard adds a subtle complexity, while olive oil and pistachios lend richness and flavor.
Ingredients:
Dry Ingredients:
- 1 cup (120g) all-purpose flour
- 1/2 cup (60g) ground pistachios (blend shelled pistachios into a fine meal)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup (120ml) sourdough discard (unfed, at room temperature)
- 2/3 cup (130g) sugar
- 1/2 cup (120ml) olive oil (extra virgin for bold flavor or light olive oil for milder flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) whole milk or almond milk
Topping (Optional):
- 1/4 cup chopped pistachios
- Powdered sugar for dusting
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, ground pistachios, baking soda, baking powder, and salt.
3. Mix the Wet Ingredients:
- In a large mixing bowl, whisk together the sourdough discard, sugar, olive oil, eggs, vanilla extract, and milk until smooth and fully combined.
4. Combine the Batter:
- Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just combined. Avoid overmixing to keep the cake tender.
5. Pour and Bake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool:
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
7. Garnish and Serve:
- Sprinkle the top with chopped pistachios and a light dusting of powdered sugar before serving.
Total Time:
- Preparation Time: 15 minutes
- Baking Time: 35-40 minutes
- Total Time: ~55 minutes
Nutritional Information (per slice, based on 10 slices):
- Calories: 250
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 125mg
- Total Carbohydrates: 27g
- Fiber: 1g
- Sugars: 14g
- Protein: 4g
Notes:
- Sourdough Discard: Ensure your discard is unfed and at room temperature for the best consistency.
- Ground Pistachios: Use a food processor or high-speed blender to grind pistachios into a fine meal, but be careful not to over-process into a paste.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Enjoy the unique flavors and texture of this Sourdough Discard Olive Oil Pistachio Cake, perfect for dessert, brunch, or tea time!
