Name: Pistachio Olive Oil Cake
Prep time: 15 min
Cook time: PT-486978H56M48S
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 ½ cups shelled pistachios (raw or roasted, unsalted); 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup extra virgin olive oil; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; ½ cup whole milk; ¼ cup freshly squeezed orange juice (optional); Zest of 1 orange (optional); ½ cup powdered sugar (for glaze); 1–2 tablespoons freshly squeezed orange juice or milk (for glaze)

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Why You’ll Love This Recipe

This Pistachio Olive Oil Cake is the epitome of Mediterranean-inspired desserts. The combination of pistachios and olive oil creates a luxurious and moist texture, while the citrus adds a touch of brightness. The cake is easy to make and requires minimal ingredients, yet the result is a showstopper that feels elegant and indulgent. Whether you’re baking for a special celebration or just because, this cake is always a crowd-pleaser.

Ingredients

For the cake:

1 ½ cups shelled pistachios (raw or roasted, unsalted)
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup extra virgin olive oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup whole milk
¼ cup freshly squeezed orange juice (optional)
Zest of 1 orange (optional)

For the glaze (optional):

½ cup powdered sugar
1–2 tablespoons freshly squeezed orange juice or milk (to thin)

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

Step 2: Prepare the Pistachios

In a food processor or blender, pulse the pistachios until finely ground. Set aside.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.

Step 4: Combine the Wet Ingredients

In a large mixing bowl, whisk together the olive oil and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, orange juice, and orange zest (if using).

Step 5: Incorporate the Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix gently until just combined. Stir in the ground pistachios.

Step 6: Bake the Cake

Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 7: Make the Glaze (Optional)

In a small bowl, whisk together the powdered sugar and orange juice (or milk) until smooth. Adjust the consistency as needed.

Step 8: Glaze the Cake

Once the cake has completely cooled, drizzle the glaze over the top, or dust with powdered sugar for a simpler finish.

Servings and Timing

Yield: 8-10 servings
Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: 1 hour (including cooling)

Variations

Gluten-Free Version: Substitute all-purpose flour with a gluten-free flour blend. Note that the texture may be denser.
Chocolate Twist: Add chopped dark chocolate or mini chocolate chips to the batter for a rich chocolate twist.
Lemon Version: Swap the orange juice and zest for lemon juice and lemon zest for a lighter, tangier flavor.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.
Reheating: To enjoy the cake warm, reheat in the oven at 300°F for about 10-15 minutes or microwave for 20-30 seconds.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be made up to 2 days in advance. It stays moist and delicious and will only improve as the flavors meld.

Can I use a different nut instead of pistachios?

Yes, you can substitute pistachios with other nuts like almonds or walnuts. However, pistachios offer a unique flavor and texture, so keep that in mind.

Can I skip the glaze?

Yes, the glaze is optional. If you prefer a simpler cake, you can skip the glaze and just serve it plain or dusted with powdered sugar.

Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Pistachio Olive Oil Cake is an elegant and delicious dessert that’s perfect for any occasion. The combination of rich pistachios, fruity olive oil, and a touch of citrus makes this cake irresistibly moist and flavorful. With its simple ingredients and easy-to-follow steps, it’s a recipe that anyone can make. Whether you’re celebrating a special occasion or treating yourself to a sweet indulgence, this cake will not disappoint!

Pistachio Olive Oil Cake

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Pistachio Olive Oil Cake is a fragrant, moist dessert blending the earthy richness of pistachios with the light, fruity notes of extra virgin olive oil. The addition of orange zest and juice creates a refreshing citrus flavor, making this cake perfect for any special occasion.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour (including cooling)
Yield: 8-10 servings
Category: Dessert
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
In a food processor or blender, pulse the pistachios until finely ground. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the olive oil and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, orange juice, and orange zest (if using).
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix gently until just combined. Stir in the ground pistachios.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and orange juice (or milk) until smooth. Adjust the consistency as needed.
Once the cake has completely cooled, drizzle the glaze over the top, or dust with powdered sugar for a simpler finish.