Australian light extra virgin olive oil, to grease
¼ cup pistachios
1 cup caster sugar
4 eggs, lightly beaten
½ cup plain flour
1 tsp baking powder
Extra ¾ cup light extra virgin olive oil
1 cup almond meal
1 tsp ground ginger
Extra pistachios, chopped, to serve
LEMON DRIZZLE ICING
½ cup icing sugar mixture
1 Tbsp lemon juice
½ tsp light extra virgin olive oil
Preheat oven to 180°C. Grease base and sides of a 24cm non-stick fluted bundt cake tin with olive oil. Put pistachios in the bowl of a food processor and process until finely ground. Set aside.
Put caster sugar and egg in the bowl of an electric mixer and beat, using whisk attachment, until thick and pale. Sift in flour and baking powder, then gently fold through. Finely grate zest of lemon into mixture. Add extra oil, almond meal, ginger and ground pistachios, then gently fold through until just combined. Spoon into prepared tin and bake for 35 minutes or until cooked through when tested with a skewer. Set cake aside in tin for 10 minutes before turning out onto a wire rack to cool completely.
Meanwhile, slice zested lemon into thin slices and set aside.
To make lemon drizzle icing, put icing sugar mixture, juice and oil in a large bowl and stir until mixture reaches runny honey-like consistency. Spoon into a zip-lock bag, snip a corner tip and drizzle back and forth over cooled cake. Set cake aside for 15 minutes or until icing has set firmly. Top with lemon slices and scatter with extra pistachios. Serve.