Pistachio Olive Oil Cake
This cake is moist, it's fragrant, it's got a crumb that's so tender, it practically melts in your mouth. And the flavor? Oh, the flavor! It's like a symphony of pistachios and olive oil, with a hint of lemon zest for a little zing.
But here's the kicker: this cake is also ridiculously easy to make. Seriously, if you can crack an egg and whisk together some ingredients, you can make this cake. And trust me, the payoff is huge.
- Category: Desserts
- Cuisine: Desert
- Servings: 8
- Prep Time: 30min
- Cook Time: 40min
- Total Time: 1h 10min
Ingredients
The Cake!
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¾ cup shelled pistachios, finely ground
1 ½ cups granulated sugar
Zest of 1 lemon
3 large eggs
¾ cup extra virgin olive oil (see notes)
¾ cup whole milk
1 teaspoon vanilla extract
Pistachio Paste and Glaze
½ cup shelled pistachios, roughly chopped
2 tablespoons granulated sugar
2 tablespoons water
For the Glaze: (Optional, but highly recommended!)
1 cup powdered sugar
2-3 tablespoons milk
Pinch of salt
1 tablespoon pistachio paste (from above)
Intructions
Make the Pistachio Paste:
Combine pistachios, sugar, and water in a small saucepan. Bring to a simmer, then reduce heat and cook until the water evaporates, and a paste forms (about 5 minutes).
Let cool, then transfer to a food processor and process until smooth.
Prep the Oven and Pan:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
Combine Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios.
Combine Wet Ingredients:
In a separate bowl, whisk together sugar, lemon zest, eggs, olive oil, milk, and vanilla.
Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Bake:
Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Glaze:
While the cake is baking combine the powdered sugar, milk and pistachio paste. It should be semi-liquidly, but not runny. Add more Milk 1tbsp at a time if it's too thick.
Cool:
* Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely before topping with that creme de le creme glaze!
Notes
- The Olive Oil Matters: I used a gourmet Butter Infused Olive Oil for this recipe, but any fruity one will be divine. ...Skip the cheap stuff!
Nutrition
- Serving: 1 Serving
- Calories: 350 calories
Welcome To Randy's Chaotic Kitchen!
I'm a Tasmanian devil in the kitchen, but hey, don't let the whirlwind fool you – I know exactly what I'm doing. I'm like a culinary conductor, orchestrating flavor amidst the controlled chaos. So buckle up, get ready for some delicious fun, and let's turn my kitchen chaos into comforting cuisines in yours!"
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