Pistachio Olive Oil Cake Recipe

Why You’ll Love This Recipe

Pistachio Olive Oil Cake is an elegant dessert that strikes a perfect balance between rich and light. The use of olive oil adds a depth of flavor and moisture, while the pistachios provide a slightly sweet, nutty undertone. It’s naturally moist and tender without being overly sweet, making it a great choice for those who prefer a less sugary dessert. Whether you’re serving it for a casual gathering or a formal dinner, it will impress your guests with both its taste and unique flavor profile.

Ingredients

For the cake:

• 1 1/2 cups of shelled pistachios (raw or roasted, unsalted)
• 1 1/2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1/2 cup of extra virgin olive oil
• 1 cup of granulated sugar
• 3 large eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of whole milk
• 1/4 cup of freshly squeezed orange juice (optional, for added flavor)
• Zest of 1 orange (optional, for added flavor)

For the glaze (optional):

• 1/2 cup of powdered sugar
• 1-2 tablespoons of freshly squeezed orange juice or milk (to thin)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

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.
2. Prepare the pistachios: In a food processor or blender, pulse the pistachios until they are finely ground. Be careful not to process them too much, or they will turn into pistachio butter. Set the ground pistachios aside.
3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Combine wet ingredients: In a large mixing bowl, whisk together the olive oil and granulated sugar until smooth and combined. 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. Incorporate dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the dry ingredients. Mix gently until just combined. Stir in the ground pistachios until evenly distributed throughout the batter.
6. Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the Glaze (Optional):

1. Make the glaze: In a small bowl, whisk together the powdered sugar and orange juice (or milk) until smooth and pourable. Adjust the consistency by adding more sugar or liquid, depending on your preference.
2. Glaze the cake: Once the cake has cooled completely, drizzle the glaze over the top. You can also dust the cake with powdered sugar for a simpler presentation.

Servings and Timing

• Servings: Makes about 8-10 servings
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour (including cooling)

Variations

• Pistachio and Lemon: Swap the orange juice and zest for lemon juice and zest for a different citrusy twist that complements the pistachio flavor.
• Add nuts: Fold in chopped pistachios or other nuts, like almonds or walnuts, into the batter for extra crunch.
• Vegan version: Substitute the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and use a plant-based milk (such as almond or oat milk) for a vegan version.
• Almond flour version: For a gluten-free option, replace the all-purpose flour with almond flour, though the texture may be denser.

Storage/Reheating

• Storage: Store leftover Pistachio Olive Oil Cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days.
• Reheating: If you prefer to enjoy it warm, simply warm individual slices in the microwave for 10-15 seconds or in the oven at 300°F for about 5 minutes.

FAQs

1. Can I use salted pistachios in this recipe?

It’s best to use unsalted pistachios to control the amount of salt in the cake. If you only have salted pistachios, reduce the salt in the recipe.

2. Can I use another type of oil instead of olive oil?

Olive oil gives the cake a unique flavor, but you can substitute it with another mild-tasting oil, like vegetable oil or canola oil, if you prefer.

3. Can I skip the glaze?

Yes, the glaze is optional. The cake is delicious on its own without it, but the glaze adds a lovely citrusy sweetness that complements the pistachios.

4. Can I make this cake ahead of time?

Yes, this cake can be made a day or two ahead. It stays moist and flavorful and can be stored at room temperature in an airtight container.

5. Can I freeze this cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then foil before freezing. It can be stored for up to 2-3 months. Thaw it at room temperature before serving.

6. What type of pistachios should I use?

Use shelled, raw or roasted pistachios for this recipe. If you use roasted pistachios, choose unsalted for the best flavor balance.

7. Can I make this cake without a food processor?

Yes, if you don’t have a food processor, you can use a mortar and pestle or a plastic bag and a rolling pin to finely crush the pistachios. Just make sure they’re ground into small pieces.

8. Can I add chocolate to this cake?

Yes, you can fold in some chopped dark chocolate or mini chocolate chips for a delicious twist on this pistachio cake.

9. Can I use a different type of flour?

For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend, but the texture may vary slightly.

10. Can I add a different type of nut to this cake?

Certainly! If you don’t have pistachios, you can substitute them with chopped almonds, walnuts, or hazelnuts for a different nutty flavor.

Conclusion

Pistachio Olive Oil Cake is a delightful dessert that brings together the rich, nutty taste of pistachios and the fruity complexity of olive oil. The cake is incredibly moist, flavorful, and elegant, making it a perfect choice for any occasion. Whether you enjoy it with or without the glaze, this cake is sure to impress and satisfy your sweet tooth. Try it today for a unique and delicious treat!

Pistachio Olive Oil Cake Recipe

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Pistachio Olive Oil Cake is a moist, fragrant dessert that blends the earthy flavor of pistachios with the light, fruity notes of olive oil. It’s perfect for a special occasion, offering a balance of sweetness and nuttiness with a tender crumb.

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

Ingredients

• For the cake:
  • 1 1/2 cups of shelled pistachios (raw or roasted, unsalted)
  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1/2 cup of extra virgin olive oil
  • 1 cup of granulated sugar
  • 3 large eggs
  • 1 teaspoon of vanilla extract
  • 1/2 cup of whole milk
  • 1/4 cup of freshly squeezed orange juice (optional)
  • Zest of 1 orange (optional)
• For the glaze (optional):
  • 1/2 cup of powdered sugar
  • 1–2 tablespoons of freshly squeezed orange juice or milk (to thin)

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Instructions

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.
2. Prepare the pistachios: In a food processor or blender, pulse the pistachios until they are finely ground. Set aside.
3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Combine 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).
5. Incorporate 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.
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. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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.
8. Glaze the cake: Once the cake is completely cool, 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, though the texture may be denser.
• Add chopped dark chocolate or mini chocolate chips to the batter for a chocolate twist.
• For a lemon version, swap the orange juice and zest for lemon juice and zest.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 22g
• Sodium: 150mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg