sliced pistachio olive oil cake on a wire rack

Olive Oil Cake? Whaaa?

Yes, friends. Olive oil isn’t just for savory dishes. Its 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 olive oil pistachio 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 strawberry almond 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?

pistachio olive oil cake on a wire rack

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 pistachio cake. You don’t want to skimp here—the higher quality, the better the overall flavor will be.

pistachio olive oil cake with lemon icing

How to make this pistachio olive oil cake

This pistachio olive oil cake is a cinch to make. Before prepping the cake batter, you first need to grind the pistachios until they form a fine powder. To do this, add a small amount of pistachios into a high-powdered blender and blend until they reach the desired consistency. You want to do this in small batches to avoid creating a pistachio butter!

Once the pistachios have been ground up, you can move onto the cake batter. First, whisk the olive oil, sugar, and eggs until fluffy. Then mix in the ground pistachios, milk, vanilla, and lemon zest. Fold in the rest of the dry ingredients and mix until everything is combined (don’t over mix, though!). Pour the olive oil cake batter into the prepared Bundt pan and bake for 40-50 minutes, or until a knife inserted into the middle comes out clean. Alternately, you can gently press your thumb into the top of the cake to see if it springs back quickly.

sliced pistachio olive oil cake

While the cake is cooling, make the lemon icing. The lemon icing is a simple mixture of lemon juice and powdered sugar, and it complements the floral pistachio cake perfectly. You want the icing to be on the thicker side, but still spreadable. If you make the icing too thin, it’ll be more like a glaze and will soak into the cake rather than sit on top. Because this olive oil cake is so moist already, you don’t want to add any more moisture into it.

Wait until the cake is fully cooled to ice it, and then sprinkle on the crushed pistachios and dig in!

pistachio olive oil cake

Next time you’re making a cake, look no further. This rich, moist, fragrant Pistachio Olive Oil Cake is where it’s at.

RECIPE

Pistachio Olive Oil Cake

Yields 1 bundt cake

A super moist olive oil cake with pistachios and lemon makes for a luxurious weekend treat. The olive oil imparts the most delicious flavor!

Ingredients

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

Directions

  1. Preheat oven to 350°F. Liberally grease a large bundt pan with olive oil and set aside.
  2. In a large bowl, whisk the olive oil, sugar, and eggs until fluffy, about 1 minute.
  3. Mix in the ground pistachios, milk, vanilla extract, and lemon zest.
  4. 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.
  5. 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.
  6. 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.

by

Recipe Notes

*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.

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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!

More cake recipes from Broma Bakery:

Semolina Olive Oil Cake with Stone Fruits

Maple Walnut Cake with Maple Frosting

The Best Chocolate Blackout Cake…Ever

One-Bowl Lemon Cake with Coconut Cream Frosting

German Chocolate Bundt Cake

14 comments

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OMG olive and cake with pistachios?! YES.

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Gorgeous – I’m in love with this cake!

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this is gorgeous! i love that there are pistachios in the batter

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First of all, beautiful photographs!
Second, I’ve been dying to make an olive oil cake but haven’t gotten around to it! Your recipe is the push I need to give it a try! Yummy!

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I’ll take the whole cake, please! 🙂

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This is the type of cake I could eat all day long. Awesome.

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Love this! I definitely wouldn’t skimp on the olive oil quality if I made this! Mmmmm….

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I love a olive oil cake and this one is so beautiful for the holidays!

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Looks awesome! Love the use of olive oil!

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This cake is gorgeous! Perfect for the holidays!

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Your Pistachio Olive Oil Cake sounds wonderful! Pistachio are always a good idea and I had Olive Oil Cake before: I just love it, so moist and delicious!

Thank you so much for your amazing pictures and for sharing this fantastic recipe!

Ginger by Choice I food & lifestyle blog
http://www.gingerbychoice.de/en/

Reply

Made this twice! Very easy. The 2nd time I picked up the wrong measuring cup and used twice the amount of olive oil required…so 1.5 cups. The cake fell apart when I removed from the bundt pan, but tasted great! I actually prefer it with more olive oil as I felt the olive oil flavor could have come through more with the recipe as written. I used the Lucini olive oil as recommended. Will continue to make this cake and play with the levels of olive oil. Thank you!

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Hi! Can I make this recipe in a regular cake pan instead of bundt?

Sarah | Broma Bakery
Reply

Yep! You will need to do it in either a extra tall cake pan, or 2 regular cake pans.

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