Nestled in the heart of Louisiana, Ashley Tutt brings the warmth and flavor of her vibrant city Baton Rouge into her home and kitchen.
Baking has always been Ashley's calling, rooted in cherished memories of her childhood spent in the kitchen with her grandmother. From those early days of curiosity and wonder, Ashley's love for baking has blossomed into a lifelong passion.
Today she is known on social media for sharing recipes of her unique yummy treats and baked goods. She says it was an “incredible online mom community” that encouraged her to share her creations, and it was only natural to involve her kiddos in the making of them.
“ I make sure they're always involved in every step of the way - whether it's measuring, pouring, mixing, or their favorite part - sampling the goods! The giggles we share, our faces dusted with flour, and that comforting aroma of cookies wafting through the air, all combine to create an experience that is so much more than just baking. It's about creating those lasting memories with my little ones,” she told Figgyplay.com
Ashley says even busy parents can join in on the fun, for time-saving tips and shortcuts in the kitchen, she suggests using pre-made dough or boxed mixes to whip up homemade goodies in a flash.
For those looking to elevate their creations in the kitchen, Ashley offers this advice: never stop exploring, learning, and experimenting. With the endless inspiration of platforms like Pinterest, and Instagram and a willingness to embrace both successes and failures, the possibilities in the kitchen are truly limitless.
From her Louisiana kitchen to yours, get ready to savor the flavors of tradition, love, and Pistachio Olive Oil Cake. YUM!
Ingredients For The Cake:
- 3/4 cup extra virgin olive oil
- 3 eggs, room temperature
- 1 1/2 cups granulated sugar
- 3/4 cup finely ground pistachios*
- 1/2 cup milk
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For The Icing:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 2 tablespoons chopped pistachios, for garnish
Instructions
- Preheat the oven to 350°F. Grease a large bundt pan with olive oil and set aside.
- In a large bowl, whisk the olive oil, sugar, and eggs until fluffy, about 1 minute. Add in the ground pistachios, milk, vanilla extract, and lemon zest.
- In a separate bowl, mix together the flour, baking powder, and salt. Gently fold the mixture into the wet ingredients until combined. Pour into the prepared bundt pan.
- Bake for 40-50 minutes, until a knife inserted in the center of the cake comes out clean. Cool for 10 minutes before inverting onto a cooling rack.
- To make the icing, whisk together powdered sugar and 2 tablespoons milk. If the mixture is too thick, add in an additional tablespoon. Pour over cake and top with a sprinkling of chopped pistachios.
About Ashley Tutt:
Hailing from the vibrant heart of southern Louisiana, Ashley is a proud mother of two beautiful children and a devoted wife. She appreciates and cherishes every moment spent with her family, finding joy and fulfillment in their company. Her love for her family is paralleled only by her intense passion for baking. She takes immense pleasure in sharing her delicious creations with her family and friends, spreading love and warmth through her food. For more check out her website.