Pistachio Cardamom and Lemon Loaf Cake

Lemon pistachio cardamon loaf cake sliced.

Pistachio Cardamom and Lemon Loaf Cake

This pistachio cardamom and lemon loaf cake is soft, moist and lightly spiced. With a rich and fruity flavour from the olive oil, combined with crunchy pistachios and a tangy lemon drizzle, it's the perfect cake for morning or afternoon tea. Plus it's completely dairy free, and you don't need an electric mixer to make it!

Course Dessert, Morning Tea

Cuisine Australian

Dietary & Allergen Dairy Free

Prep Time 15

Cook Time 45

Total Time 1

Servings serves

Calories 334kcal

Author Sally

Equipment

Ingredients

½ cup olive oil
2 eggs room temperature
1 teaspoon vanilla extract
110 grams caster sugar/superfine sugar
2 tablespoons lemon juice
zest of 1 lemon
150 grams plain flour/all purpose flour
25 grams almond meal
1 teaspoon ground cardamom
1 teaspoon baking powder
½ teaspoon bicarbonate of soda/baking soda
2 tablespoons dairy free milk
½ cup pistachios shelled and lightly crushed

For the glaze:

¼ cup icing sugar
1 tablespoon lemon juice approx.
pistachios crushed, optional for topping

US Customary - Metric

Instructions

Preheat the oven to 170°C/325°F and grease and line an 8 x 4 inch loaf pan with baking paper and a light spray of cooking oil.
In a large bowl, whisk together the ½ cup olive oil, 2 eggs and 1 teaspoon vanilla extract. Add in the 110 grams caster sugar/superfine sugar, 2 tablespoons lemon juice and zest of 1 lemon and continue to mix.
In a smaller bowl, add the 150 grams plain flour/all purpose flour, 25 grams almond meal, 1 teaspoon ground cardamom, 1 teaspoon baking powder and ½ teaspoon bicarbonate of soda/baking soda and mix to combine.
Add the dry ingredients to the wet and start to whisk together. Add in the 2 tablespoons dairy free milk to thin out the batter. Use a spatula to fold through the ½ cup pistachios.
Pour into the prepared pan evenly and bake for 45 minutes or until a skewer when inserted comes out clean. If the cake starts to get a bit too brown, lightly cover with foil until it’s finished baking. Turn out onto a wire rack to cool completely.
Make the glaze by mixing the ¼ cup icing sugar with the 1 tablespoon lemon juice, a little at a time, adding more of each if needed until the glaze is the desired consistency. Drizzle over the cooled cake, top with more crushed pistachios and let sit for a few minutes to set before slicing and serving.

Notes

Pistachios: I use shelled and salted pistachios. You can use raw, unsalted instead but add a pinch of salt to the batter. I crush them lightly in a mortar and pestle, or you can chop them roughly with a knife.

Dairy free milk: I used oat milk, but any milk here will work fine.

Pan size: a 9 x 9 inch square pan also works, just check the cake at around 30 minutes as it will bake faster.

Storage instructions: Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze it, either as a whole loaf or in individual slices, for up to 3 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn, and thaw at room temperature before serving.

Nutrition