Active Time
25 MIN
Total Time
2 HR
Yield
Serves : 10
© Rob Howard

How to Make It

Step 1    Make the syrup

Preheat the oven to 350°. Butter a 10-inch round cake pan, line the bottom with parchment paper and butter the paper. In a food processor, pulse the almonds with 2/3 cup of the pistachios until finely ground.

Step 2    Make the syrup

In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until it's the texture of moist sand. Add the eggs one at a time, beating well between additions. Add the lemon zest, lemon juice and vanilla seeds and beat until smooth. Gradually beat in the olive oil in a thin stream. Using a rubber spatula, fold in the ground nuts, flour and salt. Scrape the batter into the prepared pan.

Step 3    Make the syrup

Bake the cake for about 55 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a rack and let the cake cool for 15 minutes. Invert the cake onto the rack and peel off the parchment paper. Invert the cake again onto a serving plate.

Step 4    Make the syrup

Meanwhile, toast the remaining 1/2 cup of pistachios in a pie plate for about 8 minutes, or until fragrant.

Step 5    Make the syrup

In a small saucepan, combine the lemon zest, lemon juice, sugar and water and bring to a simmer over moderate heat, stirring until the sugar is dissolved. Pour the syrup over the warm cake and scatter the toasted pistachios all over the top. Let stand for 1 hour, then cut into wedges and serve with crème fraîche.

Make Ahead

The cake can be kept in an airtight container at room temperature for up to 2 days.

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