Citrus pistachio rose olive oil cake

Ingredients:

Cake

2/3 cup olive oil

3/4 cup pistachios

Zest of 1 lemon, 1 orange, 1 blood orange 

1 cup all purpose white flour

1/2 cup almond flour

1/3 cup whole wheat flour 

3/4 cup granulated sugar

2 tsp baking powder

3/4 tsp salt

1/4 cup citrus juice (from above citrus fruits) 

Glaze

1 cup powdered sugar + for glaze (start with 1-2 tbsp)

1 tbsp dried rose petals

1 tbsp citrus juice (from above citrus fruits)

Garnish ideas

Extra crushed pistachios

Dried rose petals

Candied citrus peel

Directions:

Preheat oven to 325°F. Using a food processor, grind pistachios until fine (also can pound countertop in a bag if you don’t have a food processor). Mix pistachio powder with all purpose flour, almond flour, whole wheat flour, sugar, baking powder, and salt. In separate bowl, combine olive oil, citrus zest, and citrus juice. Gently mix liquids into the bowl with your flours. Add 1-2 tbsp water if needed to bring your batter to a thick cake batter consistency. Bake at 325°F for ~50 minutes, until a toothpick or knife comes out clean.

Let cool completely before glazing. While cooking, prepare your glaze. Heat some water to boil. Pour 2 tbsp of hot water over the dried rose petals in a small bowl. Let sit for ~10 minutes. In a bowl, add 1 tbsp rose water and 1 tbsp citrus juice to the powdered sugar and mix. Add more liquid until desired glaze consistency is reached. Once cake has cooled, pour glaze over cake. Garnish with extra crushed pistachios, dried rose petals, and/or candied citrus peel.