Olive Oil Pastry with Pistachios and Strawberries

A delicious combination of green nuts and red juicy fruits, with whole-grain corn flour in between, making it suitable for those sensitive to gluten. Serve it with sweet or sour cream and Greek yogurt, and dont forget to add fresh strawberries.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 200 g Pistachio

  • 150 g Koruzna moka, whole grain, yellow

  • 1 teaspoon Baking powder

  • 1 pinch Salt, table

  • 3 pieces Egg, fresh

  • 100 g Sugar, white

  • 1 bag Sugar, white

  • 200 ml Oil, olive

  • 200 g Strawberries

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease the cake mold with olive oil and line the bottom with baking paper. Do this by placing the mold on the paper, tracing it, then cutting out a circle and placing it on the bottom.

  2. Finely grind the pistachios in a food processor. Mix them with corn flour, baking powder, and a pinch of salt.

  3. In a bowl, beat the eggs, add both types of sugar, and whisk until the volume triples. While continuously mixing, slowly pour in the olive oil.

  4. Gradually mix the dry ingredients into the egg mixture and finally add the chopped strawberries. Pour the mixture into the baking dish and bake in the preheated oven for 45 to 50 minutes. Once the pastry has cooled, dust it with powdered sugar if desired.

Nutrition Information (Per 100g)

  • Calories: 279.75 kcal
  • Fat: 12.84 g
    • Saturated Fat: 1.83 g
  • Carbohydrates: 32.91 g
    • Sugars: 14.33 g
  • Protein: 8.48 g
  • Fiber: 3.9 g