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!