Olive Oil Cake with Blueberries and Pistachio Syrup

The Gourmandise School   of Sweets and Savories  Santa-Monica CA.

Olive Oil Cake with Blueberries and Pistachio Syrup You can bake this cake in an 8 or 9" cake pan or as 18 individual cupcakes (cutting the baking time in half). In a large bowl, place: 1 cup sugar 2/3 cup plain, whole milk yogurt (creme fraiche will also do) 3 large eggs 2/3 cup extra virgin olive oil zest of 1 orange    In another, smaller bowl, place: 1- 2/3 cup flour 1 -1/2 tsps baking powder 1/4 tsp baking soda 1/2 tsp salt   Set aside: 1 cup fresh blueberries 1 cup pistachio simple syrup (see recipe below)   1.  Preheat oven to 350.  Butter the sides of an 8 or 9" round cake pan (3" tall pans are best for this cake).  Cut out an 8 or 9" circle of parchment paper and place it at the bottom of the pan. 2. Whisk together your wet ingredients. 3. Whisk together your dry ingredients.  Pour the dry ingredients over the wet ones and stir just until combined. 4. Pour the batter into your cake pan or muffin tin and sprinkle with bluberries.   5. Bake for 30-40 minutes, or until set in the middle.  Invert cake after 5 minutes of cooling onto a serving plate and peel off parchment paper.  Pour syrup as soon as you invert the cake.   Pistachio Simple Syrup 1 cup water 1 cup sugar 1 cup pistachios    1.  Toast the pistachios by placing them on a cookie sheet and into a preheated 350 oven.  I like them well done, so 6-8 minutes usually does the trick. 2. Prepare your simple syrup by bringing the water and sugar to a simmer oven medium heat.  Once the sugar has dissolved, add 1/2 your pistachios. 3. Continue cooking down the syrup for 8-10 minutes, or until noticeably thicker.  Pour over your inverted cake.  Sprinkle cake with remaining pistachios.   Wishing you a delicious day, Clémence and Hadley