Olive oil cake with crème fraîche, pistachios, orange, and chocolate is calling your name. →
finely chopped pistachios, plus extra left from the panPowdered sugar for dustingTo make the cake: Preheat the oven to 350° F with a rack in the lower third. Measure all of the cake ingredients before you begin, and have a sieve or sifter at hand.
Put the olive oil in a 4 to 6-cup bowl . Grate the zest of half of the orange over the oil, and set the orange aside—you'll zest the other half later. Whisk the rice flour to fluff it. Sift one-third of the flour over the eggs. Fold until the flour in almost blended. Repeat with half of the remaining flour. Repeat with the rest of the flour, folding until the flour is blended.
Cool the cake in the pan on a rack. Slide a slim spatula around the sides of the cake, pressing against the sides of the pan to avoid tearing the cake and unmold it onto a rack, peel off the parchment and turn the cake right side up to finish cooling.
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