Recipe courtesy of Tiffani Thiessen
- 1 cup raw pistachios, shelled
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- zest of 1 large lemon
- 1/4 cup live oil, plus extra to grease pan
- powder sugar, for garnish
Preheat the oven to 350 degrees F.
In a food processor, ground pistachios till fine.
In a large bowl, whisk together the ground pistachios, flour, baking powder and salt.
In a separate bowl, whisk together the sour cream, sugar, eggs, vanilla bean paste and lemon zest. Lastly add the olive oil. Then, a little at a time, add the wet ingredients to the dry ingredients until combined.
Line an 8-inch cake pan with parchment paper and lightly coat with olive oil. Pour batter evenly into pan.
Bake for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool and garnish with a light dusting of powder sugar.
Photography by Rebecca Sanabria