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  • All Year
  • 1 hr. 15 min.
  • Serves 4-6

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Meyer Lemon Olive Oil

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Sicilian Lemon White Balsamic Vinegar

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Meyer Lemon, Blackberry & Pistachio Cake

Our Meyer Lemon fused Olive Oil flavors and moistens this dessert. Pistachios add texture and a sweet lemon glaze finishes this modern twist on a traditional delight.

Ingredients

  • 1 ¾ C all purpose flour, sifted
  • 1 ½ t baking powder
  • ½ t SOOC Sicilian Sea Salt
  • 4 large eggs
  • 1 ¼ C sugar
  • 1 t vanilla extract
  • 1 lemon zested with juice reserved
  • ¾ C SOOC Meyer Lemon Olive Oil
  • 1 C blackberries, cut in half
  • 5 T pistachios, salted and roughly chopped
  • ¼ C SOOC Sicilian Lemon White Balsamic Vinegar
  • 2 T sugar

Directions

  • 1. Preheat oven to 350°F and lightly oil a 9 inch pan. Sift together the flour, baking powder and salt in a small bowl.
  • 2. In a medium bowl, blend the eggs and sugar until the mixture ribbons when the whisk is lifted, about 4-5 minutes. Add in the lemon zest, and vanilla. Gradually drizzle in the lemon olive oil while whisking.
  • 3. Fold in the flour mixture. Pour into the pan. Sprinkle the blueberries and pistachios over the top and sprinkle with 1 T sugar.
  • 4. Bake 45 minutes, or until done; test by inserting a toothpick until it comes out clean.
  • 5. Syrup: Heat lemon balsamic, 2 T sugar and lemon juice in a small saucepan.
  • 6. Once cake cools, slice, plate and serve drizzled with the lemon syrup. Cake and syrup can be stored in an airtight container for up to 3 days.

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Meyer Lemon, Blackberry & Pistachio Cake

  • All Year
  • 1 hr. 15 min.
  • Serves 4-6

Our Meyer Lemon fused Olive Oil flavors and moistens this dessert. Pistachios add texture and a sweet lemon glaze finishes this modern twist on a traditional delight.

Ingredients

  • 1 ¾ C all purpose flour, sifted
  • 1 ½ t baking powder
  • ½ t SOOC Sicilian Sea Salt
  • 4 large eggs
  • 1 ¼ C sugar
  • 1 t vanilla extract
  • 1 lemon zested with juice reserved
  • ¾ C SOOC Meyer Lemon Olive Oil
  • 1 C blackberries, cut in half
  • 5 T pistachios, salted and roughly chopped
  • ¼ C SOOC Sicilian Lemon White Balsamic Vinegar
  • 2 T sugar

Directions

  • 1. Preheat oven to 350°F and lightly oil a 9 inch pan. Sift together the flour, baking powder and salt in a small bowl.
  • 2. In a medium bowl, blend the eggs and sugar until the mixture ribbons when the whisk is lifted, about 4-5 minutes. Add in the lemon zest, and vanilla. Gradually drizzle in the lemon olive oil while whisking.
  • 3. Fold in the flour mixture. Pour into the pan. Sprinkle the blueberries and pistachios over the top and sprinkle with 1 T sugar.
  • 4. Bake 45 minutes, or until done; test by inserting a toothpick until it comes out clean.
  • 5. Syrup: Heat lemon balsamic, 2 T sugar and lemon juice in a small saucepan.
  • 6. Once cake cools, slice, plate and serve drizzled with the lemon syrup. Cake and syrup can be stored in an airtight container for up to 3 days.