Olive Oil Cake? Whaaa?
Yes, friends. Olive oil isn’t just for savory dishes. It’s flavor can pair wonderfully with nutty, citrusy, sweet notes.
Also, it being an oil and such, it makes any cake you bake it into incredibly moist. So Olive Oil Cake is a total winner in my book.
Besides this cake being olive oil-y and lovely, I made it extra EXTRA moist by adding in ground pistachios. Basically any time you add nut flour into a cake, it creates a really silky texture. I’ve done this multiple times now (see these teacakes and this cake) and it’s increds.
I chose to add pistachios because their slightly floral notes pair well with olive oil. Plus, pistachios on cake are gorgeous amiright?
Omg also let’s talk about this olive oil! This is Lucini extra virgin olive oil. I became familiar with it a few years ago when we were at a family friends’ house and the dad raved about it. I was like yeah but how good can it really be?
Well, one bite of a crusty baguette dipped in Lucini later, I was like OH, THAT GOOD. OK I GET IT NOW.
Point being, I recommend using a high-quality extra virgin olive oil for this cake. You don’t want to skimp here- the higher quality, the better the overall flavor will be.
So next time you’re making a cake, look no further. This rich, moist, fragrant Pistachio Olive Oil Cake is where it’s at.
for the cake
- 3/4 cup high quality evoo (I suggest Lucini)
- 3 eggs, room temperature
- 1 1/2 cups granulated sugar
- 3/4 cup finely ground pistachios*
- 1/2 cup milk
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
for the icing
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 2 tablespoons chopped pistachios, for garnish
Preheat oven to 350°F. Liberally grease a large bundt pan with olive oil and set aside.
In a large bowl, whisk the olive oil, sugar, and eggs until fluffy, about 1 minute. Mix in the ground pistachios, milk, vanilla extract, and lemon zest.
In a separate bowl, mix together the flour, baking powder, and salt. Gently fold the mixture into the wet ingredients until combined. Pour into prepared bundt pan.
Bake for 40-50 minutes, until a knife inserted in the center of the cake comes out clean. Cool for 10 minutes before inverting onto a cooling rack.
To make the icing, whisk together powdered sugar and 2 tablespoons lemon juice. If the mixture is too thick, add in an additional tablespoon. Pour over cake and top with a sprinkling of chopped pistachios.
*to make ground pistachios, put a small amount of pistachios, about 1/4 cup at a time, into a high powered blender. You want to keep the amounts small so that it doesn't turn to paste-- it should stay dry. Repeat until you get 3/4 cup of finely ground pistachios.
This post is sponsored by Lucini Olive Oil. All text and opinions are 100% my own. Thank you for supporting the brands that help make Broma possible!