ingredients:
for the cake:
- 2 cups (250g) all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1½ cups (300g) granulated sugar
- 3 large eggs, at room temperature
- 1 tbsp freshly grated lemon zest
- 1 cup (240ml) extra-virgin olive oil, plus more for the pan
- 2 tbsp (30g) Pistakio Cream, plus more for topping
- 1¼ cups (300ml) whole milk, at room temperature
- 4-5 large strawberries, sliced, for topping
- 1–2 tbsp (15–30ml) balsamic vinegar, for topping
for the whipped cream topping:
- 1 cup (240ml) heavy whipping cream
- 2 tbsp (15g) powdered sugar (optional)
- 2 tbsp (30g) Pistakio Cream
- a pinch of salt
instructions:
- heat oven to 375°F (190°C). line the bottom of a 9-inch (23cm) cake pan and grease with baker’s spray.
- in a large bowl, whisk together the flour, salt, baking powder and baking soda; set aside.
- in the bowl of an electric mixer set on high or a large bowl with hand beaters, beat the sugar, eggs and lemon zest until very thick and fluffy. slowly drizzle in the oil and beat until incorporated. reduce the speed to low, and add milk and Pistakio Cream. gradually add the flour mixture and beat until just combined. transfer the batter to the prepared pan, smooth the top using an offset spatula.
- bake until a skewer inserted into the center comes out clean, 40 to 45 minutes. transfer to a rack to cool for 20 minutes before removing from the pan.
- while the cake cools, whip the cream, powdered sugar, a pinch of salt, and Pistakio Cream on high until medium peaks form (taste to adjust accordingly!)
- when the cake is completely cooled, spread on the whipped cream, top with the balsamic, and swirl the whipped cream to create an opening in the center. top with strawberries and a drizzle of Pistakio Cream. enjoy!
