- 1 ½ cup pistachios, toasted and finely chopped
- 6 Tbsp. unsalted butter, softened
- 1 ¼ cup sugar
- 4 large eggs
- 1 Tbsp. finely grated orange zest
- 1 Tbsp. fresh orange juice
- 1 vanilla bean, halved lengthwise and seeds scraped
- ¼ cup + 2 Tbsp. California Olive Ranch extra virgin olive oil
- 2/3 cup all-purpose flour
- ¼ tsp. salt
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper then place nine (9) 2-inch round molds on top.
Spray with grease.
In an electric mixer with a fitted paddle attachment, beat the butter and sugar at medium speed until it’s the texture of moist sand. Add the eggs one at a time, beating well between additions. Add the orange zest, orange juice and vanilla seeds and beat until smooth. Gradually beat in the olive oil in a thin stream. Using a rubber spatula, fold in the ground nuts, flour and salt.
Fill each mold 2/3 of the way full with cake batter. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean. When serving, drizzle a little extra virgin olive oil over the tops.
Blood Orange Syrup
- Finely grated zest of 4 blood oranges
- 2 ½ cup blood orange juice
- 1 ¼ cup sugar
- 1 ½ cup water
Combine all the ingredients in a pot and bring to a slight boil. Reduce to medium-low heat and allow to simmer until syrup is thickened.
Recipe courtesy of Executive Chef & Partner Trey Foshee George's at the Cove, La Jolla, CA