Pistachio Olive Oil Cake


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.


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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