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Pistachio Olive Oil Cake with Fig Compote Filling and Cream Cheese Frosting
What you will need:
Fig Compote Filling
  • 1.5 cups whole dried figs
  • 1.5 cups water
  • the juice of one orange (about 1/3 cup)
  • a couple dashes of salt
  • 2 T honey
    Chop figs into small chunks, about the size of peanuts. Cook in a saucepan with water, juice, and salt until figs are soft and water is evaporated, about 20 minutes. Add honey and cook for a minute more. Let cool.

    Pistachio Olive Oil Cake
  • 1 cup shelled pistachios
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1/2 cup Morgenster Extra Vigin Olive Oil
  • 1/2 cup milk
  • 2 eggs
  • 2 tsp lemon juice

    How to Prepare:
    Preheat oven to 350. Grease 8×8 inch baking pan with olive oil.
    Place pistachios in food processor. Pulse until the texture of small gravel; remove about half. Pulse the rest until the texture of coarse sand.
    In a bowl, combine finely ground pistachios, flour, baking powder, salt, and sugar. Stir until well combined. Add oil and milk. Beat with an electric mixer until blended. Add eggs and lemon juice and beat until mixed. Stir in the coarsely ground pistachios.
    Pour batter into greased pan. Bake for about 35 minutes, or until edges are lightly brown, and inserted knife comes out clean. Let cool.

    Cream Cheese Frosting
  • 1/2 stick butter, room temperature
  • 4 oz. cream cheese
  • 2 cups confectioners sugar
    Mash ingredients together until roughly combined. Beat with an electric mixer on high until creamy and well-combined.

    After cake is cool, slice in half horizontally with a serrated knife. Spoon filling evenly onto bottom layer, replace top layer, and frost with cream cheese frosting. Top with additional figs and pistachios.
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