This olive oil cake from Valerie Confections is moist and nutty with plenty of good olive oil and pistachio flour. Fresh lemon zest offers a blast of citrus. But what really sets this cake apart is the sprinkle of sumac, coriander and fleur de sel atop the sweet lemon glaze.
Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool the cake completely for at least 1 hour and remove from the pan. Invert the cake onto a platter.
Make the glaze: In a medium bowl, add the powdered sugar and lemon juice and mix with a silicone spatula or large spoon. The icing may seem thick at first but will thin out as you stir. Mix for 2 minutes; the glaze should still be thick but pourable.
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