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Pistachio Olive Oil Cake

eggs, room temperature

sugar

pistachios*

milk

vanilla extract

lemon

all-purpose flour

baking powder

salt

lemon juice

pistachios,

Preheat oven to 350°F. Liberally grease a large bundt pan with olive oil and set aside.

In a large bowl, whisk the olive oil, sugar, and eggs until fluffy, about 1 minute. Mix in the ground pistachios, milk, vanilla extract, and lemon zest.

In a separate bowl, mix together the flour, baking powder, and salt. Gently fold the mixture into the wet ingredients until combined. Pour into prepared bundt pan.

Bake for 40-50 minutes, until a knife inserted in the center of the cake comes out clean. Cool for 10 minutes before inverting onto a cooling rack.

To make the icing, whisk together powdered sugar and 2 tablespoons lemon juice. If the mixture is too thick, add in an additional tablespoon. Pour over cake and top with a sprinkling of chopped pistachios.

I made this recipe with toasted pistachio oil. YUM. Today I make it with EVOO.

Fabulous recipe! I halved it and made it in a regular 9*5 loaf pan and it turned out perfect - so moist, so flavourful!

Homemade Neapolitan Ice Cream Cake for all your summer celebrations. Whip up this chocolate, vanilla and strawberry ice cream cake with just 6 ingredients!

Neapolitan Ice Cream Cake

chocolate ice cream, softened

vanilla ice cream, softened

strawberry ice cream, softened

full sleeves Oreo cookies (with the cream!)

butter, melted

heavy whipping cream

Remove the ice cream from the freezer and set on counter for fifteen minutes to soften.

While the ice cream is softening, completely line 3 8 inch round pans with plastic wrap.

 Once the ice cream is softened, take one pint at a time and use an ice cream scoop t0 transfer the pint to prepared pan. Take a large flat object (we used a 6 inch pan but you could also use the back of your ice cream scoop, a glass, etc.) to pack down your ice cream until it is smooth and even on top. Repeat for each flavor until you have one chocolate pan, one strawberry and one vanilla. Place the layers in the freezer to set for at least 12 hours.

After you&#8217;ve placed the layers in the freezer, make the Oreo cookie crust. In a food processor, pulse 2 full sleeves of Oreos with 2 tablespoons of melted butter. The mixture should be crumbly, but hold together. Remove the chocolate ice cream layer from the freezer and transfer the Oreo cookie crust to the top of the chocolate layer, packing it down until the top is even and flat. Replace the chocolate layer in the freezer and allow to chill overnight with the other layers.

When you are ready to assemble your cake, make the &#8220;frosting.&#8221; Place the heavy whipping cream, vanilla, and salt in a stand mixer fit with the whisk attachment. Whisk until stiff peaks form, about 4 minutes. Set aside.

Remove the chocolate layer from the plastic wrap first, placing the Oreo cookie crust side down onto a cake stand or large flat plate. Remove the strawberry layer next and place on top of the chocolate. Repeat with the vanilla.*

Using a large offset spatula or a metal spoon, liberally frost the cake with the whipped cream, making big swirls and covering the top and sides of the cake.  If you want the cute ice cream cone on top, take a cookie scoop and scoop a single ball on top of the frosted cake. Garnish with a cone. Serve right away or keep in the freezer for up to 1 week. Enjoy 🙂

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Pistachio Olive Oil Cake

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Top 2 show stopping recipes from across the web

The most viewed show stopping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pistachio Olive Oil Cake

Neapolitan Ice Cream Cake

The most viewed show stopping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine