Spring Pea and Pistachio Cake

*required fields

thank you!
Thank you for e-mailing a recipe to your friend.
home or Register

recipes  /  Spring Pea and Pistachio Cake this recipe: Print
Spring Pea and Pistachio Cake
user comments (0)

serves: 6

This special recipe is Felidia Executive Chef Fortunato Nicotra's creation. www.felidia.com


2 large eggs
1 cup sugar
¼ cup extra virgin olive oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup pistachios, chopped
½ cup pea puree


To make the pea puree: Cook frozen peas as per instructions, and puree the peas in a blender until smooth and creamy.

Preheat oven to 350 degrees. In an electric mixing bowl, fitted with a paddle attachment, mix together all of the ingredients on low speed.

Spray a muffin tin with cooking spray, or use a silicone muffin tray, and fill each cup with batter. Bake for 10 minutes, rotate pan in oven, and continue to baker another 5-7 minutes, or until just turning a golden brown color. Let rest, and serve either warm, or room temperature.

To serve: Cut open the muffin cake to see the interior, and spoon strawberry of ice cream alongside. Garnish with crumbled pistachios, or pistachio toffee crunch.


Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›

Sign up now for access to
recipes, tips, and more!

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you

Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.

Forgot password?
Not a member? Join now!