Lemon Pistachio Loaf

⅓ cup vegetable oil, plus more for pan
¾ cup (100 g) raw pistachios
Zest of 2 lemons
1¾ cups (220 g) plain whole meal flour
Half cup (100 g) coconut sugar
2 tsp baking powder
¾ tsp salt
For the icing (if you want!) use:
5 Tbsp. extra-virgin olive oil
7 Tbsp. fresh lemon juice
2 cups powdered sugar

Pulse pistachios in a food processor until finely ground. Set aside a heaped tablespoonful if you want to make your icing purdy.

Whisk lemon zest, flour, granulated sugar, baking powder, salt, and remaining pistachios in a large bowl. Whisk olive oil, 2 Tbsp. lemon juice, remaining ⅓ cup vegetable oil, and ½ cup water in a small bowl to combine. Pour oil mixture into dry ingredients and fold with a rubber spatula to combine. Be very careful not to overmix: This batter contains a high ratio of liquid, which means it can get gummy if overworked. Transfer to prepared pan and use a spatula to distribute batter; batter should come halfway up the sides.

Bake cake until golden brown all over, it springs back when gently pressed, and a tester inserted into the centre comes out clean, 50–60 minutes.

Adapted from Ochre Bakery. Image Graydon & Herriott.