Passion Fruit Olive Oil Cake Recipe | Olive Oil Cake

Name: Passion Fruit Olive Oil Cake Recipe | Olive Oil Cake
Ingredients: 200ml (¾ cup plus 1 Tbsp) extra virgin olive oil or 200g (¾ cup plus 2 Tbsp) butter, melted, plus extra for greasing; 250g (1¾ cups plus 2 Tbsp) self-raising (self-rising) flour, plus extra for dusting); ¼ tsp salt; 1 tsp baking powder; ¼ tsp ground turmeric (optional, but it adds great colour); 75g (about ¾ cup) ground almonds; 100g (1 cup) ground pistachios; 75ml (5 Tbsp) passion fruit purée; 100ml (7 Tbsp) soured cream; 1 Tbsp vanilla extract; 5 large eggs; 300g (scant 1¾ cups) golden caster (superfine) sugar; zest of 2 lemons, juice saved for the syrup; 100ml (7 Tbsp) passion fruit purée; 125g (⅔ cup) golden caster (superfine) sugar; juice of 2 lemons; 100g (3 ½ oz) white chocolate, finely chopped; 150ml (½ cup plus 1 Tbsp) double (heavy) cream; 50ml (about 3 Tbsp) passion fruit purée; 30g (1 Tbsp) pistachio nibs or finely chopped nuts, plus extra to decorate

thehappyfoodie.co.uk

Finished with crushed pistachios and white chocolate ganache this simple passion fruit and olive cake is perfect for everyday baking.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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Ingredients

200ml (¾ cup plus 1 Tbsp) extra virgin olive oil or 200g (¾ cup plus 2 Tbsp) butter, melted, plus extra for greasing
250g (1¾ cups plus 2 Tbsp) self-raising (self-rising) flour, plus extra for dusting)
¼ tsp salt
1 tsp baking powder
¼ tsp ground turmeric (optional, but it adds great colour)
75g (about ¾ cup) ground almonds
100g (1 cup) ground pistachios
75ml (5 Tbsp) passion fruit purée
100ml (7 Tbsp) soured cream
1 Tbsp vanilla extract
5 large eggs
300g (scant 1¾ cups) golden caster (superfine) sugar
zest of 2 lemons, juice saved for the syrup
100ml (7 Tbsp) passion fruit purée
125g (⅔ cup) golden caster (superfine) sugar
juice of 2 lemons
100g (3 ½ oz) white chocolate, finely chopped
150ml (½ cup plus 1 Tbsp) double (heavy) cream
50ml (about 3 Tbsp) passion fruit purée
30g (1 Tbsp) pistachio nibs or finely chopped nuts, plus extra to decorate