Description
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
