- 1 1/2 cups (180 g) whole wheat pastry flour or unbleached all-purpose flour
- 1 cup (100 g) pistachio flour (see note)
- 2 tablespoons lemon zest
- 1 teaspoon bakings soda
- 1/2 teaspoon sea salt
- 1/2 cup olive oil
- 1/4 cup honey
- 1/4 cup whole milk
- 3 large eggs
- 6 ounces cream cheese, softened
- 2 tablespoons butter softened
- 1 cup confectioners’ sugar
- 1 to 2 tablespoons honey
- 2 to 3 tablespoons heavy cream
- Preheat oven to 350˚. Grease and 8-inch round pan with oil.
- To make the cake: In a medium bowl, stir together the flour, pistachio flour, lemon zest, baking soda, and salt. In a separate bowl, whisk together the olive oil, honey, milk, and eggs. Pour the wet ingredients into the dry ingredients and stir until combined.
- Scoop the batter into the prepared pan and smooth out evenly. Bake for 20 to 22 minutes, until the cake is golden and has domed. Let cool for 10 minutes.
- Once the cake has cooled, run a knife along the edges to loosen. Flip the cake over onto a cake plate and finish cooling.
- To make the frosting: Beat together the cream cheese and butter with a hand or stand mixer. add the confectioners’ sugar, 1 tablespoon honey, and 2 tablespoons heavy cream. Continue to beat until the frosting is smooth. Taste and add more honey if desired. If the frosting is too thick, beat in another tablespoon of heavy cream. Frost the cake and sprinkle with pistachio meal if desired.
To make pistachio flour, take shelled, unsalted, roasted pistachios (buy them unshelled and save yourself some time) and pulse in 1/4 of the pistachios in the food processor just until beginning to break down. Pass through a sieve to get the flour and return the pistachio pieces back to the food processor. Repeat until a good amount of the pistachios are flour (you will have meal left over, use it to top the cake.) Just be careful not to over pulse the nuts and turn them into butter- patience is key. If you try to make the cake with pistachio meal, the texture won’t be the same!