White Chocolate, Pistachio and Raspberry Olive Oil Cake
A soft and tender white chocolate, pistachio and raspberry olive oil cake made with homemade raspberry jam, creamy swirled whipped topping and the most beautifully moist crumb.
Servings: 8
Ingredients
Raspberry jam
- 10 oz raspberries
- 3/4 cup caster sugar
- 2 tbsp lemon juice
Whipped Cream
- 3/4 cup thickened cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Cake
- 1/2 cup full cream milk
- 1 tsp lemon juice
- 1 cup pistachios
- 1 1/2 cups white flour
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 3 large eggs + 1 egg white
- 1 1/4 cup white sugar
- 1 cup white chocolate olive oil or extra virgin olive oil
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Instructions
Raspberry jam
- Macerate: Place the raspberries in a saucepan and add the sugar and lemon juice. Massage the sugar and juice into the strawberries with your hands and leave to sit for 1 hour, or until the natural juices have been released.
- Cook: Place the saucepan over medium heat and bring the berry mixture to a simmer. Cook for 20 minutes, stirring occasionally, or until the jam is at your desired consistency. Allow to cool.
Whipped Cream
- Prep: Place a stainless steel bowl into the freezer 10 minutes before making your whipped cream. This step is optional but it will result in the best whipped cream!
- Whip: Add all ingredients to the cold bowl and whip with a hand held mixer or by hand until stiff peaks form.
Cake
- Preheat oven: Preheat your oven to 170°C / 340°F.
- Pre-line baking tins: Grease and line two 8" / 20cm cake tins
- Grind pistachio: In a food processor, add the pistachios and blend until fully ground. Reserve 1tbsp of pistachios to decorate the cake with.
- Buttermilk: To make the buttermilk, warm the milk on the stovetop or in the microwave. Add the lemon juice to the warm milk and leave to sit for 5 minutes or until it slightly curdles.
- Sift dry ingredients: In large clean bowl, sift in the flour, baking soda, baking powder and salt.
- Wet ingredients: In a large clean bowl, add the eggs and sugar. Using a hand held mixer or whisk, whisk for 5 minutes or until the eggs have turned pale and frothy. Continuing to whisk, slowly drizzle in the olive oil. Add the vanilla extract, ground pistachios, lemon zest and buttermilk and whisk through.
- Combine wet & dry: Using a spatula, fold the dry ingredients into the wet ingredients, ensuring you do not over mix in this step or your cake will become dense.
- Bake: Evenly pour the cake batter into your prepared cake tins. You can do this by setting the cake tins on a digital scale or just eyeball it. Bake for 35 - 50 minutes depending on your cake tins. A deeper cake tin will need a little more time in the oven. Poke a wooden skewer into the middle of the cake and if it comes out dry your cake is ready!
- Assembly: Allow the cake to slightly cool in the tin and then remove and place onto a wire rack. Once the cake is cool enough to assemble (if it's too hot the cream will met) assemble your cake! Spread an even layer of whipped cream onto the first cake and the spoon over the raspberry jam. Place the second cake on top and follow this step. Sprinkle over the reserved pistachios and serve!
Video
Notes
- White chocolate olive oil – this is what gives the cake its rich flavour, tender crumb and subtle sweetness. I have used a white chocolate olive oil from Olivetta but you could always use a regular olive oil and add some chopped white chocolate into the batter.
- Pistachios – finely crushed for a nutty depth and a beautiful texture throughout the cake. They also give the cake that gorgeous green colour!
- Raspberries – cooked down into a quick homemade jam, though store-bought works if you need to save time.
- Cake tin - I use 8" / 20cm cake tins
Nutrition
Calories: 422kcal | Carbohydrates: 86g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 340mg | Potassium: 247mg | Fiber: 5g | Sugar: 61g | Vitamin A: 77IU | Vitamin C: 13mg | Calcium: 119mg | Iron: 2mg
