Spring Pea and Pistachio Cake

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.