Add all the syrup ingredients to a small pot and heat gently until sugar dissolves.
3
Simmer for 15 – 20 minutes until slightly reduced. It is not a thick syrup.
4
Remove cardamom pods.
5
Lightly grease 12 mini loaf tins or use a muffin tray.
6
In a small pot, heat the olive oil, milk, and water together until warm (not boiling).
7
In a large bowl, whisk the eggs and sugar until light and creamy. Add the vanilla and zest.
8
Sift the cake flour, baking powder and salt into the egg mixture and add the warm olive oil mixture.
9
Use a spatula to fold ingredients together until it becomes a smooth batter.
10
Pour batter halfway into the mini loaf tins or muffin tray and bake for 15 minutes.
11
Prick holes immediately into the cakes using a fork and pour the hot syrup over each cake. Allow syrup to soak into the cakes for +- 20 minutes in the tins.
12
Remove from tins and cool completely on a wire rack.
13
Blanch the pistachio nuts, roast in the oven for 5 minutes to dry out, and bring out the flavour. Roughly chop.
14
To serve: Top the syrup-soaked cakes with crème fraîche and pistachios. Garnish with more lemon zest.
Ingredients
Syrup
Juice and zest of 3 lemons
300mlwater
250mlcastor sugar
10cardamom pods, crushed to expose seeds
Cakes
½cup(125 ml) Greenleaf Extra Virgin Olive Oil
¼cup(60 ml) milk
¼cup(60ml) water
3large eggs
1cup(250 ml) castor sugar
½tsp(2.5 ml) vanilla paste
Zest of 1 lemon
1 ½cups (375 ml) cake flour
1tbsp(15 ml) baking powder
2mlsalt
To Serve
250mlcrème fraîche
100gpistachios, shelled
Directions
1
Preheat the oven to 180°C (non-fan assisted).
2
Add all the syrup ingredients to a small pot and heat gently until sugar dissolves.
3
Simmer for 15 – 20 minutes until slightly reduced. It is not a thick syrup.
4
Remove cardamom pods.
5
Lightly grease 12 mini loaf tins or use a muffin tray.
6
In a small pot, heat the olive oil, milk, and water together until warm (not boiling).
7
In a large bowl, whisk the eggs and sugar until light and creamy. Add the vanilla and zest.
8
Sift the cake flour, baking powder and salt into the egg mixture and add the warm olive oil mixture.
9
Use a spatula to fold ingredients together until it becomes a smooth batter.
10
Pour batter halfway into the mini loaf tins or muffin tray and bake for 15 minutes.
11
Prick holes immediately into the cakes using a fork and pour the hot syrup over each cake. Allow syrup to soak into the cakes for +- 20 minutes in the tins.
12
Remove from tins and cool completely on a wire rack.
13
Blanch the pistachio nuts, roast in the oven for 5 minutes to dry out, and bring out the flavour. Roughly chop.
14
To serve: Top the syrup-soaked cakes with crème fraîche and pistachios. Garnish with more lemon zest.
Notes
Lemon & Olive Oil Cakes with Lemon and Cardamom Syrup, Crème Fraiche and Pistachios
