IN A LARGE BOWL, WHISK TOGETHER THE FLOUR, SUGAR, SALT ANDBAKING POWDER
IN A SEPARATE BOWL, WHISK THE OLIVE OIL, WATER, ZEST AND JUICE
STIR THE LIQUID INTO THE FLOUR UNTIL COMBINED
LINE AND GREASE An 8-9 INCH ROUND TIN
POUR BATTER IN THE TIN
BAKE FOR 35-40 MINUTES
REMOVE FROM OVEN an allow to cool slightly
for the syrup:
heat the sugar and orange in a pan over low heat, stirring until the sugar dissolves and the liquid thickens slightly. Pour over the still warm cake
for the Pistachio Glass:
heat the sugar and water over medium heat, simmer (swirling OCCASIONALLY) until the sugar begins to turn golden. use a thermometer and allow to heat to 305F maximum. Remove from the heat, stir in the pistachios and quickly spread on a piece of parchment to cool and set. break the pistachio glass into pieces and garnish the cake.
serve with a side of softly whipped cream or whipped mascarpone
