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Pistachio Olive Oil Cake

A moist and flavorful cake infused with pistachios and olive oil, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup shelled pistachios finely ground
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup extra virgin olive oil
  • 1/2 cup whole milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Rubber spatula
  • 9-inch round cake pan
  • Parchment paper
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Finely grind the pistachios in a food processor.
  3. In a bowl, whisk together the flour, baking powder, and salt.
  4. In a separate bowl, whisk the eggs and sugar until pale and fluffy.
  5. Slowly drizzle in the olive oil and milk, whisking continuously until combined.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula.
  7. Gently fold in the ground pistachios and vanilla extract.
  8. Pour the batter into a greased and lined cake pan.
  9. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

Serve with fresh whipped cream or a scoop of vanilla ice cream for an indulgent treat.