Pistachio-Topped Lemon-Olive Oil Cake

120 mins (prep 95)
17 ingredients
10 servings
The original recipe for Ryan Hardy's delicious citrusy, nutty, and dense cake comes from London's River Cafe restaurant. He substitutes olive oil for some of the butter and insists that it be served with tangy creme fraiche and an espresso.

Categories:  desserts , cake , lemon-cake ,
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Serving Size (65.31 g)
Servings 10
Amount per Serving
Calories 280.66 Calories from Fat 102.33
% Daily Value *
Total Fat 11.37g 174.94%
Saturated Fat 5.08g 253.9%
Trans Fat 0.29g %
Cholesterol 19.08mg 63.6%
Sodium 59.84mg 24.93%
Total Carbohydrate 44.1g 147.01%
Dietary Fiber 1.07 g 42.78%
Sugars 36.07 g %
Protein 2.6g 51.97%
Vitamin A 255.96IU% Vitamin C 0.46mg%
Calcium 12.47mg% Iron 0.73mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole blanched almonds, unsalted, plus, large eggs, finely grated lemon zest, fresh lemon juice, vanilla bean, plus