I love how this pistachio olive oil cake feels both elegant and comforting at the same time. The crumb is moist and tender, the pistachio flavor is rich but not overpowering, and the olive oil adds a subtle depth that makes every bite memorable. This is the kind of cake I like to bake when I want something simple yet impressive, without relying on butter or complicated steps.
Why You’ll Love This Recipe
I like this recipe because it comes together easily with everyday pantry ingredients, yet it tastes bakery-worthy. The olive oil keeps the cake incredibly moist for days, and the finely ground pistachios give it a naturally nutty, slightly sweet flavor. I also enjoy how versatile it is—it works just as well for a casual afternoon treat as it does for a special occasion.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup shelled pistachios, finely ground
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
3 large eggs
3/4 cup extra-virgin olive oil
3/4 cup milk or plain yogurt
1 teaspoon vanilla extract
Zest of 1 lemon (optional, but I like the brightness it adds)
Directions
I start by preheating the oven to 350°F (175°C) and lining an 8-inch round cake pan with parchment paper, lightly greasing the sides. In a bowl, I mix the flour, ground pistachios, baking powder, baking soda, and salt.
In a separate bowl, I whisk the eggs and sugar until the mixture looks pale and slightly thick. I slowly pour in the olive oil while whisking, then add the milk (or yogurt), vanilla, and lemon zest if I’m using it. Once the wet ingredients are smooth, I gently fold in the dry ingredients just until combined.
I pour the batter into the prepared pan and smooth the top. The cake bakes for about 40–45 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean. I let it cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
Servings And Timing
I usually get 8 generous slices from this cake.
Prep time: about 15 minutes
Bake time: 40–45 minutes
Total time: around 1 hour
Variations
When I want to change things up, I sometimes add a light glaze made with powdered sugar and lemon juice once the cake has cooled. For a more dessert-like version, I fold in white chocolate chips or drizzle melted dark chocolate over the top. I also enjoy replacing the lemon zest with orange zest for a warmer citrus note.
Storage/Reheating
I store this cake covered at room temperature for up to 3 days, and it stays wonderfully moist. If I want it to last longer, I keep it in the refrigerator for up to 5 days. Before serving, I like to let refrigerated slices come back to room temperature, or I warm them briefly for a softer texture.
FAQs
Can I use roasted pistachios instead of raw ones?
I can use roasted pistachios, but I prefer unsalted ones to keep the flavor balanced and avoid extra salt in the cake.
What kind of olive oil works best?
I like using a mild or light extra-virgin olive oil so it doesn’t overpower the pistachio flavor.
Can I make this cake gluten-free?
I’ve had good results using a 1:1 gluten-free flour blend in place of the all-purpose flour.
Is this cake very sweet?
I find it moderately sweet, which I like, but I can reduce the sugar slightly if I want a more subtle sweetness.
Can I freeze this cake?
I freeze individual slices wrapped tightly, and they keep well for up to 2 months.
Conclusion
I keep coming back to this pistachio olive oil cake because it’s simple, reliable, and full of flavor. The combination of nutty pistachios and rich olive oil makes it feel special without being fussy, and it’s a recipe I enjoy sharing whenever I want to bake something truly irresistible.
This pistachio olive oil cake is moist, tender, and full of nutty, citrusy flavor. The olive oil adds richness without butter, while finely ground pistachios give it a naturally elegant taste. Perfect for both casual treats and special occasions.
Ingredients
1 cup shelled pistachios, finely ground
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
3 large eggs
3/4 cup extra-virgin olive oil
3/4 cup milk or plain yogurt
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
Instructions
Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
In another bowl, whisk eggs and sugar until pale and slightly thick.
Gradually whisk in the olive oil, then add milk (or yogurt), vanilla, and lemon zest if using.
Fold dry ingredients into the wet mixture just until combined.
Pour batter into prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use mild olive oil to avoid overpowering the flavor.
Swap lemon zest for orange zest for a different citrus note.
Add a powdered sugar glaze or chocolate drizzle for extra flair.
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Can be made gluten-free with a 1:1 gluten-free flour blend.
