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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.

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)

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

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