Olive Oil And Pistachio Teacake

The ingredient of Olive Oil And Pistachio Teacake

• 2 3 cup apple sauce or puree
• 2 3 cup extra light olive oil
• 3 eggs at room temperature
• 1 1 4 cups caster sugar
• 1 lemon rind finely grated
• 1 cup pistachio kernels finely ground
• 1 3 4 cups plain flour
• 1 teaspoon baking powder
• 1 4 teaspoon ground cloves
• pure icing sugar to serve

The Instruction of olive oil and pistachio teacake

• preheat oven to 170u00b0c grease a 6 1 2 cup capacity ring or kugelhoph pan combine apple sauce and oil in a jug
• using an electric mixer beat eggs and caster sugar in a large bowl until pale and thick add lemon rind beat well using a large metal spoon fold in pistachios
• fold oil mixture into egg mixture sift flour baking powder and cloves together over egg mixture gently fold in until just combined spoon into prepared pan smooth surface bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean
• cool in pan for 15 minutes turn onto a wire rack dust with icing sugar while still warm serve

Nutritions of Olive Oil And Pistachio Teacake

calories: 547 549 calories
calories: 30 grams fat
calories: 4 grams saturated fat
calories: 59 grams carbohydrates
calories: 36 grams sugar
calories: n a
calories: 9 grams protein
calories: 81 milligrams cholesterol
calories: 238 65 milligrams sodium
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calories: nutritioninformation