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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.

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)

Instructions

  1. 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.
  2. In a food processor or blender, pulse the pistachios until finely ground. Set aside.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  4. 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).
  5. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix gently until just combined. Stir in the ground pistachios.
  6. 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.
  7. In a small bowl, whisk together the powdered sugar and orange juice (or milk) until smooth. Adjust the consistency as needed.
  8. Once the cake has completely cooled, drizzle the glaze over the top, or dust with powdered sugar for a simpler finish.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. The texture may be denser.

For a chocolate twist, add chopped dark chocolate or mini chocolate chips to the batter.

If you prefer a tangier flavor, swap the orange juice and zest for lemon juice and zest.

Nutrition

Find it online: https://chocolatecoveredamy.com/pistachio-olive-oil-cake/