Olive Oil Cake with Crème Fraîche Pistachios Orange and Chocolate

Ingredients

• For the Cake
• 1 teaspoon (5 grams) softened butter
• 1 teaspoon (5 grams) sugar
• 2 tablespoons (16 grams) finely chopped pistachios
• 1/3 cup plus 1 tablespoon (85 grams) extra virgin olive oil (or olio nuovo)
• 1 unsprayed or organic orange
• 2/3 cup (130 grams) sugar
• 4 large cold eggs
• 1/8 teaspoon (generous) salt (I use fine sea salt)
• 2/3 cup (100 grams) rice flour (see note, above)
• For the Filling
• 1 1/2 cups (340 grams) chilled crème fraîche
• 2 teaspoons pure vanilla extract
• 3 to 4 tablespoons (36-50 grams) sugar
• 3 tablespoons (30 grams) finely chopped candied orange peel or candied orange slices
• 6 tablespoons (50 grams) finely chopped pistachios, plus extra left from the pan
• 2 tablespoons olio nuovo or extra virgin olive oil
• 1 ounce (28 grams) dark chocolate, chopped medium finely
• Powdered sugar for dusting
• olio nuovo (or extra virgin olive oil) for serving, optional

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