Lemon and olive oil bizcocho with a pistachio-crusted glaze
Our lemon and olive oil bizcocho recipe with pistachio glaze takes this classic Spanish dessert to the next level! Easily made in under an hour!
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Cooking tools:
- Microplane
- Citrus press
- Kitchen scale
- Mortar and pestle
- Baking pan
- Oven
- Stove
- Skillet
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 200 g/7 oz. all-purpose flour
- 1/4 cup crushed pistachio nuts
- 1/4 teaspoon of salt
- 3 teaspoons 15 g baking powder
- 200 g/7 oz. granulated sugar
- Zest of three lemons
- 4 large eggs
- 1/2 cup 120 ml/4.5 fl. oz. freshly squeezed lemon juice
- 220 ml/7.5 fl. oz. of Greek yogurt
- 180 ml/6 fl. oz. of extra virgin olive oil
- 50 ml/1.7 fl. oz. condensed milk (for sauce)
- 50 ml/1.7 fl. oz. Honey
- 1 teaspoon 5g of brown sugar
- 1 tablespoon of extra virgin olive oil
- 2 teaspoons crushed pistachio nuts
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