Lemon Olive Oil Cake with Raspberries and Pistachios

 

I know olive oil cakes are ubiquitous these days, but here's another one to add to your repertoire, and it's a keeper.
My dad's wife Rose made this for me a while ago and I've been meaning to post it for a while.
She's a great baker, and my dad's a terrific cook, so every time I visit I can be assured of a wonderful meal, including a delicious dessert.

The red raspberries and green pistachios give this cake a particularly festive look.
You might want to remember this one for the Christmas holidays. But try it as fresh, local raspberries start appearing in the markets.
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Lemon Cake with Raspberries and Pistachios

from Bon Appetit magazine

printable recipe here

Ingredients

• Nonstick vegetable oil spray


• 1¾ cups all-purpose flour


• 1½ teaspoon baking powder


• ½ teaspoon kosher salt


• 4 large eggs


• 1¼ cups plus 2 Tbsp. sugar


• 2 teaspoons vanilla extract


• 2 tablespoons finely grated lemon zest


• 1 tablespoon plus ¼ cup fresh lemon juice


• ¾ cup olive oil


• 1 cup fresh raspberries (about 4 oz.)


• 3 tablespoons chopped unsalted, raw pistachios

PREPARATION

• 
  Preheat oven to 350°. Coat a 9” diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small bowl.
  
  


• 
  Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 Tbsp. lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and dry ingredients.
  
  


• 
  Scrape batter into prepared pan and smooth top. Scatter berries over cake, then pistachios and 2 Tbsp. sugar. Bake cake until a tester inserted into the center comes out clean, 45–55 minutes.
  
  


• 
  Meanwhile, bring remaining ¼ cup sugar and remaining ¼ cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.
  
  


• 
  Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let cake cool completely in pan.
  
  


• 
  DO AHEAD: Cake can be made 2 days ahead. Store wrapped tightly at room temperature