Pistachio olive oil cake
Cakes
This recipe has gone through many iterations (as have I) since I started working it in 2007. It was originally based on recipes from Pierre Hermé and David Everitt-Matthias. It spent some time on and off menus when I was in kitchens and is to date probably my most requested recipe. I like taking the Sicilian approach and pairing with Prickly Pear sorbet, bitter components or something bright and tart to counteract the rich, alkaline nature of the cake. This ratio of butter to olive oil yields a fairly round richness, but you can raise the the EVOO percentage and use a peppery Tuscan or Nuovo oil to yield a much more phenolic and spicy cake. You can have some bitterness at work here too depending on the oil which adds a complex nuance that is really fun to work with. Don't fear bitter - playing with it highly is recommended. You can even take this cake to a salty savory space that could even counterpoint charcuterie. You can even pair nearly dry wines or bubbles all the way to Vin Santo successfully.
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