Pistachio olive oil cake

• 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.