Pistachio Olive Oil Cake

So don't be afraid to let them show
your true colors
true colors are beautiful
like a rainbow
~ Cindy Lauper, True Colors


Vegan cake, round two.
At this point I would almost say it's official, I don't even do it on purpose and I find myself coming out...
Olé! Love me the same amount, because I'm still the same girlinthekitchen with a soul a little vintage and a blog a tiny bit messed up. Don't panic, I don't bite, and I'm not bad. I'm simply differently fed, and yes, maybe even a little dreamy.
With or without tofu, I keep listening to music, arguing with artichokes, and falling in love with Robert De Niro inside a bookstore in New York. With or without tofu, I keep being moved with no shame by some orange marmalade during winter mornings. With or without tofu, I have the same tender heart, I do.
With vegan love, please accept a slice of this soft and fruitylicious cake, and peace.
And if someone wants to ask me why, I just say why not.





Pistachio Olive Oil Cake
for a 9" diameter springform pan

toasted, shelled pistachios 85 gr
soy yogurt, plain 140 gr
extra-virgin olive oil 65 gr
unrefined sugar 150 gr
silken tofu 170 gr
flour 150 gr
baking soda 1/2 teaspoon
baking powder 1/2 teaspoon
salt 1 pinch
vanilla extract 1 teaspoon
For the topping
organic orange 1
organic lemon 1
unrefined sugar 100 gr
water 240 ml
Grand Marnier 60 ml
toasted, shelled pistachios, unsalted 40 gr
pomegranate seeds as needed

Pulse pistachios in a food processor until finely ground, being careful not to overdo it, or else they will release their oil. Set aside. In a large bowl, mix yogurt, tofu, sugar, oil and vanilla, and beat well until smooth and with no lumps. Sift together flour, salt, baking powder and baking soda, and add to the tofu mixture. Mix well, then add ground pistachios and incorporate to the rest.
Pour batter into the springform pan previously greased with oil and lined with parchment paper on the bottom, and bake at 325 for about 30 or 40 minutes, until a toothpick inserted in the middle comes out clean. Allow the cake to cool on a rack.
Meanwhile, prepare the topping. Wash the orange and the lemon ( moi? Meyer lemon, ça va sans dire... ), cut them in half and then into slices about a 1/4" thick. Remove seeds, and place them in a pot with water, sugar, and liqueur. Bring to a boil, reduce heat, cover and simmer gently for about an hour until the fruit is very tender. Transfer the mixture to a food processor and blend until it becomes thick. Spread it on top of the cooled cake, and finish it off with chopped pistachios and pomegranate seeds.
So delicious and I mean it!



The recipe comes from this new best friend of mine, which I bought in a tenth of a second after seeing it by accident in a window downtown (I see it, I go in, Iwant that, I pay, thank you, I go out).
And if he and I now sleep together, it is also because of this cake, I want you to know that.
w.v.<3