Name: Olive Oil Cake with Oranges, Dates, Whipped Cream & Pistachios
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 eggs; 355 ml heavy whipping cream; ⅓ cup medjool dates, pitted; 6 oranges; ⅓ cup pistachios, unsalted; all-purpose flour; baking powder; brown sugar; cardamom, ground; cinnamon, ground; extra virgin olive oil; salt; water

Olive Oil Cake with Oranges, Dates, Whipped Cream & PistachiosOlive Oil Cake with Oranges, Dates, Whipped Cream & Pistachios — a 40-minute dessert recipe with 13 ingredients, serving 6.Ingredients

3 eggs

355 ml heavy whipping cream

⅓ cup medjool dates, pitted

6 oranges

⅓ cup pistachios, unsalted

all-purpose flour

baking powder

brown sugar

cardamom, ground

cinnamon, ground

extra virgin olive oil

salt

water

Instructions

Preheat oven to 205°C (400°F). Coat 6 muffin cups with oil and set aside.

Place a large bowl (preferably metal) in the freezer to chill. (If space is limited, place in the refrigerator.)

Wash and dry oranges. Zest 1 ½ oranges into a medium bowl (reserve oranges for later use). Add flour, sugar, oil, water, eggs, baking powder, and spices, then whisk to combine the batter.

Divide batter between the muffin cups. Place in the oven and bake until a knife or skewer inserted in the center comes out clean, 15-20 minutes. Remove from oven and let cool for 5 minutes.

Meanwhile, cut off skin and white pith from the oranges; slice between the membranes to release segments. Place in another medium bowl.

Roughly chop dates. Add to the bowl with the oranges, stir to combine, and set aside.

Roughly chop pistachios.

Remove bowl from the freezer. Pour cold cream into the bowl; use a whisk (or hand blender) to beat the cream vigorously, until medium-soft peaks form, about 4 minutes if whisking. (When you pull the whisk out of the bowl, the cream should hold its shape, with a peak that curls over slightly.)

To serve, divide oranges, dates, and cakes between bowls; top with whipped cream and pistachios. Enjoy!

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