Why You’ll Love Irresistible Pistachio Olive Oil Cake Recipe

I enjoy this recipe because it’s easy to make and doesn’t rely on butter for richness. The combination of olive oil and yogurt creates a soft texture that stays moist for days. I also like how versatile it is, working just as well for a casual afternoon treat as it does for a more polished dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 cups all-purpose flour
1/2 cup finely ground pistachios
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup extra virgin olive oil
2 large eggs
1/2 cup plain yogurt
1 tsp vanilla extract
1/4 cup chopped pistachios for garnish

Directions

I begin by preheating the oven to 350°F (175°C) and greasing a 9-inch round cake pan. In a bowl, I mix together the flour, finely ground pistachios, baking powder, baking soda, and salt. In a separate bowl, I whisk the sugar, olive oil, eggs, yogurt, and vanilla extract until smooth.

I gently combine the wet and dry ingredients, mixing just until everything is incorporated. I pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. After baking, I let the cake cool for about 10 minutes before removing it from the pan and garnishing it with chopped pistachios.

Servings and Timing

I usually slice this cake into 8 servings. The prep time takes about 15 minutes, the baking time is around 40 minutes, and the total time comes to approximately 55 minutes.

Variations

I sometimes add a bit of lemon zest to the batter for a brighter flavor. When I want extra sweetness, I drizzle a light honey or citrus glaze over the cooled cake. I’ve also tried replacing part of the ground pistachios with almond flour for a slightly different nut profile.

Storage/Reheating

I store this cake covered at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it and let it come to room temperature before serving. I don’t usually reheat it, since it’s best enjoyed at room temperature.

FAQs

Can I use roasted pistachios?

I prefer using raw or lightly roasted pistachios to avoid overpowering the cake with a toasted flavor.

What kind of olive oil works best?

I use a mild extra virgin olive oil so the flavor stays balanced and not too bitter.

Can I replace the yogurt?

I replace the yogurt with buttermilk when needed, and it still turns out moist and tender.

Is this cake very sweet?

I find it moderately sweet, letting the pistachio flavor shine without being overwhelming.

Can I bake this in a loaf pan?

I’ve baked it in a loaf pan before, adjusting the baking time slightly longer.

How do I know when the cake is done?

I rely on a toothpick test, making sure it comes out clean from the center.

Can I make this cake ahead of time?

I often bake it a day ahead, since the flavors deepen nicely overnight.

Does this cake freeze well?

I freeze slices wrapped tightly, then thaw them at room temperature when ready to eat.

Can I add spices?

I sometimes add a pinch of cardamom or cinnamon for a warm undertone.

Why use olive oil instead of butter?

I like olive oil because it keeps the cake moist longer and adds subtle depth.

Conclusion

I keep this pistachio olive oil cake in my recipe collection because it’s dependable, flavorful, and always satisfying. Every time I bake it, the moist texture and nutty aroma remind me why simple ingredients can create something truly crave-worthy.