Ingredients
15 minutes preparation time + 45 minutes cooking time (plus cooling time) 
Makes 1 cake Cake
- 1 cup (250ml/225g) extra virgin olive oil
- 1 1/4 (225g) cups raw castor sugar or castor sugar
- 1 tablespoon (10g) vanilla paste or extract
- Zest of 2 lemons
- 3 eggs
- 2 cups (270g) plain/all-purpose flour
- 1/2 cup (60g) almond meal
- 1 teaspoon of baking powder
- 1/2 teaspoon bi-carb soda
- 1/2 teaspoon sea salt
- 1 cup (225g) thick natural Greek yoghurt
- Juice of 2 lemons (1/2 cup juice)
- 1/3 cup (60g) shelled & roasted pistachios, very finely chopped
Frosting
- 500g cream cheese
- 1/2 cup icing sugar
- 1 tablespoon vanilla bean paste
- 1 tablespoon lemon juice
Toppings
- Zest of 1 lemon
- 2-3 tablespoons roasted shelled pistachios, finely chopped
Method
Cake
- Preheat your oven to 180°C/350°F (fan-forced).
- In a large mixing bowl combine the olive oil, sugar, lemon zest, and vanilla, and whisk well until combined.
- Add the eggs and whisk until combined and smooth.
- Fold in the flour, almond meal, pistachios, baking powder, bi-carb soda, and sea salt.
- Gently stir through the yoghurt and lemon juice until smooth.
- Pour the mixture into a pre-lined 23cm/9inch round cake tin.
- Bake for 45 minutes, until a skewer comes out clean.
- Remove from the oven and set aside to cool completely. NOTE: you can pop the cake into the freezer for an hour or two to speed up the cooling process before icing.
Frosting
- Beat the cream cheese and vanilla until smooth.
- Add the icing sugar and lemon juice and beat until super smooth.
- Set aside until ready to use.
To Assemble
- Place the completely cooled cake onto a serving plate.
- Top with the frosting and smooth it out to the edges of the cake with the back of a spoon.
- Now create large swooshes on the top of the frosting using the back of the spoon.
- Top the cake with lemon zest and finely chopped pistachios.
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