Ingredients:

• 1 cup pistachios, finely ground

• ½ cup all-purpose flour

• ½ cup almond flour

• 1½ tsp baking powder

• ½ tsp baking soda

• ½ tsp fine sea salt

• ¾ cup  MyOlive Arbequina olive oil

• ¾ cup granulated sugar

• 2 tbsp MyOlive maple syrup

• 3 large eggs (or vegan option below)

• 1½ tbsp orange zest

• 1½ tbsp lemon zest

• ½ cup orange juice

• 4 tbsp lemon juice

• ½ tsp vanilla

• Optional: 1 tbsp Grand Marnier

CITRUS GLAZE 

¾ cup icing sugar + 2 tbsp orange juice. Whisk until thick but pourable; pour over cooled cake.

DIRECTIONS

1 Preheat oven to 350°F. Line a 9-inch springform pan with parchment.

2 Whisk pistachios, flours, baking powder, baking soda, and salt.

3 Whisk oil, sugar, maple syrup, eggs (or aquafaba), zest, juices, and vanilla.

4 Fold dry mixture into wet gently. Do not overmix.

5 Bake 35–45 minutes. Toothpick should come out clean or lightly oily.

6 Cool 10–15 minutes in pan, then completely on rack.

7 Glaze once cooled; decorate with pistachios, candied oranges, and rosemary.