Cake

• 190 g all-purpose flour
• 100 g finely ground pistachios
• 2 tsp baking powder
• 1/2 tsp fine salt
• 3 large eggs
• 200 g granulated sugar
• 180 ml extra-virgin olive oil
• 180 ml whole milk
• Zest of 2 lemons
• 80 ml fresh lemon juice
• 1 tsp vanilla extract

Lemon Syrup

• 50 g granulated sugar
• 60 ml fresh lemon juice
• 60 ml water
• Pinch of salt

Optional Glaze & Garnish

• 100 g powdered sugar
• 1 1/2 tbsp fresh lemon juice
• 2 tbsp chopped pistachios
• 1 tsp lemon zest

1. 1

   Heat oven to 350°F / 175°C. Grease and line a 9-inch (23 cm) springform pan with parchment.

2. 2

   Whisk flour, ground pistachios, baking powder, and salt.

3. 3

   In another bowl, whisk eggs and sugar for 1–2 minutes until slightly pale and thickened.

4. 4

   Slowly whisk in olive oil until smooth. Whisk in milk, lemon zest, lemon juice, and vanilla.

5. 5

   Fold the dry ingredients into the wet mixture just until no dry flour remains.

6. 6

   Pour into the prepared pan and bake for 38–45 minutes, until a toothpick comes out with a few moist crumbs.

7. 7

   While the cake bakes, simmer sugar, lemon juice, water, and salt for 2–3 minutes until the sugar dissolves.

8. 8

   Cool the cake in the pan for 10 minutes. Remove from the pan, poke the top all over with a skewer, and slowly brush the warm syrup over the cake.

9. 9

   Cool completely. If using the glaze, whisk powdered sugar with lemon juice until thick but pourable. Drizzle over the cake and finish with pistachios and lemon zest.