This gluten free lime pistachio olive oil cake is light and moist! You will be surprised how delicious it is with whipped cream cheese frostin and lime curd on top.

Gluten Free Lime Pistachio Olive Oil Cake

Adopted from Eat with Clarity

Wet Ingredients

• 3 large eggs
• 1 cup granulated white sugar
• 2/3 cup olive oil
• 1/2 cup Greek yogurt
• 2 tablespoons lime zest
• 1/4 cup lime juice
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/2 cup gluten free 1:1 all-purpose flour (using King Arthur here)
• 1 cup pistachio flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• ½ teaspoon salt
• 1/2 – 1 teaspoon matcha powder (optional for color) Tezumi Tea (Use 10% off discount code “SUGARTREATSBYCK2024” on your order)

Steps

1. Preheat the oven to 325°F. Prepare 8 inches round baking pan with parchment paper.
2. In a mixing bowl or bowl of a stand mixer, add the sugar and lime zest. Use your hands to massage the zest into the sugar, this will help release some of the oils in the zest and create more lemon flavor.
3. Add in all remaining wet ingredients and beat with an electric mixer until combined.
4. Add in the flour, 1 cup of ground pistachios, baking powder, baking soda, salt and matcha powder.
5. Add to your prepared pan. For the 8 inch pan, bake for about 48-55 minutes, or until a toothpick comes out clean.
6. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling.

Whipped cream cheese frosting

• 1/2 cup (125g) very soft cream cheese
• 2/3 cup (160ml) heavy whipping cream
• 4 tablespoons powdered sugar
• 1 teaspoon vanilla extract

1. Beat soft cream cheese until smooth
2. Add 2 tablespoons of heavy cream and beat until smooth and there is no lumps
3. Then gradually add remaining heavy cream, powdered sugar, and vanilla extract, and beat until thickened to spreadable consistency

Assemble

1. Once the cake is cool, spread the whipped cream cheese on top of the cake
2. Spread lime curd from Umikah. (Use promo code “Sugartreats1” to get 10% off.) and decorated the border with some whipped cream cheese. Enjoy!

Note: 9 inches pan would work fine.

Storage: Once prepared, this cake will need to be kept in the fridge up to 5 days.

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