Pistachio-Olive Oil Cake
Crème Anglaise, Lemon Curd, Vanilla Mascarpone, Lemon-Cardamom Streusel
Pastry Chef Rachel Walton of DiAnoia's Eatery | Pittsburgh, PA
Yield: One 9-inch cake
Adapted by StarChefs | July 2025 | Photo: Alexander Zeren
INGREDIENTS
Crème Anglaise:
Yield: 1 quart
10 ounces heavy cream
8 ounce whole milk
4 egg yolks
2 ounces olive oil
4¾ ounces granulated sugar
¼ teaspoon kosher salt
Lemon Curd:
Yield: 1 quart
1½ cups granulated sugar
½ cup cornstarch
⅛ teaspoon kosher salt
4 egg yolks
2¼ cups lemon juice
Vanilla Mascarpone:
Yield: 4 quarts
5 pounds mascarpone
9 ounces powdered sugar
4 tablespoons vanilla extract
2 vanilla beans, scrapped
Lemon-Cardamom Streusel:
Yield: 1 quart
½ cup brown sugar
⅓ cup all-purpose flour
⅛ teaspoon kosher salt
¼ cup butter
1 tablespoon ground cardamom
Zest of 2 lemons
Olive Oil Cake:
Yield: One 9-inch cake
3 whole eggs
225 grams pistachio paste
180 grams granulated sugar
2 lemons, zested
½ cup heavy cream
¼ cup olive oil
165 grams all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon kosher salt
To Assemble and Serve:
Pistachio paste
METHOD
For the Crème Anglaise:
In a mixing bowl, whisk to combine egg yolks, olive oil, and salt. Set aside. In a pot over medium heat, add cream, milk, and sugar. Cook until sugar has fully dissolved. Temper egg mixture with cream mixture. Add egg mixture to pot and mix to combine. Cook until mixture has thickened to desired consistency. Remove from heat and let cool.
For the Lemon Curd:
In a pot over medium-high heat, bring all ingredients to a simmer, whisking constantly. Once mixture has reached desired consistency, strain into a nonreactive container. Let cool over an ice bath. Once cooled, transfer to an airtight container and refrigerate.
For the Vanilla Mascarpone:
In the bowl of a stand mixer fitted with a paddle attachment, add all ingredients. Mix until well-combined. Transfer to an airtight container and refrigerate.
For the Lemon-Cardamom Streusel:
In the bowl of a stand mixer fitted with a paddle attachment, add all ingredients. Mix until a crumbly texture is achieved. Transfer to an airtight container and refrigerate.
For the Olive Oil Cake:
Heat oven to 325°F. Grease and line a 9-inch cake pan with parchment paper. Set aside. In a mixing bowl, whisk to combine eggs, pistachio paste, sugar, and lemon zest. Once combined, fold in cream and olive oil. Mix until well-combined. Fold in flour, baking powder, and salt. Pour batter into prepared pan. Top with desired amount Lemon-Cardamom Streusel. Bake 20 minutes. Let cool.
To Assemble and Serve:
Dot a serving plate with pistachio paste, Lemon Curd, and Vanilla Mascarpone around. Pour desired amount Crème Anglaise in the center of plate. Top with 1 slice Olive Oil Cake.
