60 min
Suitable for vegetarians
Type of dish: Pastries, Dessert
Temperature: Room temperature
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 1.1 kg
Raising agent 40.0 g
Table salt 5.0 g
Pistachios 0.4 kg
Olive oil 0.9 l
Sugar 1.15 kg
Eggs 15.0 ud
Lemon paste 0.005 kg
Icing sugar 0.65 kg
Lemon juice 0.25 l
Pistachios 0.05 kg
  • Preheat the oven at 175 ºC.
  • In a bowl mix the sifted flour with the raising agent and salt.
  • Lightly crush the pistachios and add them to the mixture.
  • In another bowl, beat the olive oil, sugar and eggs, which should be at room temperature.
  • Add the milk, the vanilla essence and the lemon paste.
  • Add the solids to the liquid mixture, mixing with a spatula or in a mixer at minimum speed.
  • Pour the mixture into the desired mould.
  • Bake the cake for 40-50 minutes at 175 °C or until it has risen and is golden brown.
  • Remove from the mould and leave to cool for 10-15 minutes.

To decorate, make a glaze:

  • In a bowl mix the icing sugar with lemon juice. If it is too thick to pour, add a little more juice or dilute it with water.
  • Pour over the cake and sprinkle with chopped pistachios.


Nutritional information (1 portion)
Fiber 13.38 g
Saturates 37.58 g
Monounsaturated fatty acids 178.93 g
Polyunsaturated fatty acids 24.23 g
Cholesterol 705.34 mg
Calcium 438.82 mg
Iron 12.47 mg
Zinc 6.94 mg
Vitamin A 763.09 ug
Vitamin C 19.98 g
Folic acid 202.36 ug
Salt (Sodium) 777.4 mg
Sugars 358.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.