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Erica Karbelnik

Erica Karbelnik

Lemon Olive Oil Cake with Pistachio Anglaise

Top Chef and Chopped Canada Winner
Olive oil // Lemons // Rose water // Pistachio //

Introduction To Her Recipe?

This cake is my absolute favorite in the summertime. It’s light and citrusy and so elegant. I’ve taken an Italian classic and put my Moroccan twist on it. It’s something that is sure to impress. I love to serve this with a Moroccan iced tea


  • Lemon Oil Cake
  • 300g olive oil
  • Zest of 3 lemons
  • 500g of sugar
  • 3 whole eggs
  • 1 tsp rose water
  • 350g all purpose flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 375 ml milk

Pistachio Anglaise

  • 5 tbsp Cointreau liquor
  • 500 ml 35 % cream
  • 500 ml whole milk
  • 12 egg yolks
  • 150g sugar
  • 40g pistachio paste
  • Zest of 1 orange


For the Lemon Oil Cake:

  1. Sift all dry ingredients together excluding the sugar – set aside
  2. In a stand mixer with paddle attachment, cream olive oil, lemon zest and sugar until light and incorporated
  3. Add eggs in one at a time
  4. Slowly add in your dry ingredients and your wet ingredients alternating in 3 stages
  5. Bake at 400°F for first half an hour then turn oven down to 350°F. Bake for another 35-40 minutes or until a toothpick inserted comes out clean

For the Pistachio Anglaise:

  1. In a bowl whisk together egg yolks and sugar
  2. Heat your milk and cream, then temper slowly while whisking into your eggs
  3. Add your pistachio paste, orange zest and Cointreau
  4. Place back on low heat and using a spatula constantly scrape the sides and bottom of mixture in a figure 8 pattern, careful not to scramble the eggs
  5. Once mixture is thick and leaves a line in the middle of the spoon take off heat, strain and cool down
  6. Gently heat before serving on the cake
  7. Top cake with chopped pistachios, rose petals and more orange zest

Ingredient Awareness

2022 consumers want to know what is in the food they are consuming and they want foods jam-packed with nutrients to boot. They are demanding it. Brands like Ardent Mills are working to bring simple yet quality ingredients into the spotlight with their in-house made breads, pastas and gluten-free pizza dough. Others, like Loop Mission, are using otherwise rejected products to minimize food waste while informing consumers of what is going into their beverages.

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