Few desserts are as moist and flavorful as this Pistachio Olive Oil Cake. Embracing the flavors of the Mediterranean, this is an easy cake that yields impressive results. With simple ingredients, it’s easy to make, but it’s so good you’ll never forget it.
This is a remarkable cake. It’s humble, simple, and yet so crazy good. This is my favorite kind of cake – there’s no fuss, no weird ingredients or techniques – just simple deliciousness. The cake stays perfectly moist, with a soft crumb that melts in your mouth, and the pistachios add a subtle crunch and nutty flavor. And with just the right hint of lemon, it’s bright, refreshing, and satisfying all at once.
This recipe is one of my favorites when I want something a little bit different from the usual desserts but still easy enough to whip up without much fuss. Whether it’s for a dinner party or just a quiet evening at home, this cake always hits the spot with its delicate balance of flavors and textures. You can make this cake in a traditional bundt pan, but I love making it in smaller single-serve bundt pans. Adjust the timing if you make it in a larger pan – this recipe is scaled for 6 individual-size cake pans.
Ingredients
- High-quality extra virgin olive oil
- Eggs
- Honey
- Sugar
- Ground pistachios – Divided; see my notes below.
- Milk
- Vanilla extract
- Lemon
- All-purpose flour
- Baking powder
- Salt
- Powdered sugar – For the topping.
How To Make Pistachio Olive Oil Cake
- Preheat your oven to 350°F. Spray 6 individual-sized bundt pans with nonstick baking spray and set aside.
- Whisk together the olive oil, sugar, honey, and eggs in a large mixing bowl until light and fluffy; about 1 minute.
- Mix in all but 2 tablespoons of ground pistachios, milk, vanilla extract, and lemon zest.
- Combine the flour, baking powder, and salt in a separate bowl and mix until combined.
- Combine the wet and dry ingredients and mix until just combined. Don’t overmix. Divide the batter between the 6 individual-sized bundt pans.
- Bake for 25-30 minutes, or until a knife inserted into the center of the cake comes out clean.
- Cool the cakes in the pan for 10 minutes before inverting it onto a cooling rack to cool completely.
- Use a fine sieve to sprinkle powdered sugar over the tops of the cooled cakes, and sprinkle them with the remaining ground pistachios.
- Serve and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Pulse the shelled pistachios in a food processor to grind them. Be careful not to over-process, as you don’t want pistachio butter!
- Use good-quality olive oil for this cake – it’ll make all the difference!
- A full-size bundt cake will take about 40 minutes to bake.
- These cakes freeze like a dream. Just thaw and eat when ready.
Recommended
Serving Suggestions
Pistachio Olive Oil Cake is the perfect finish to any Mediterranean meal. I love it after a meal of grilled chicken or fish, or even after a heartier meal of Pastitsio.
Storage
To store, keep the cake covered at room temperature for up to 3 days. If you prefer to freeze it, wrap individual cakes in plastic wrap, then place them in an airtight container or freezer bag. They will keep in the freezer for up to 2 months. Just make sure to thaw it out at room temperature before serving, and the cake will be just as good as fresh!
Pistachio Olive Oil Cake
Ingredients
- ¾ cup high-quality extra virgin olive oil
- 3 eggs
- ¼ cup honey
- ¾ cup sugar
- ¾ cup finely ground pistachios divided; see my notes below
- ½ cup milk
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar for the topping
Instructions
- Preheat your oven to 350°F. Spray 6 individual-sized bundt pans with nonstick baking spray and set aside.
- Using an electric hand mixer or stand mixer with the paddle attachment, whisk together the olive oil, sugar, honey and eggs in a large mixing bowl until light and fluffy; about 1 minute.
- Mix in all but 2 tablespoons of ground pistachios, milk, vanilla extract, and lemon zest.
- Combine the flour, baking powder, and salt in a separate bowl and mix until combined.
- Combine the wet and dry ingredients and mix until just combined. Don’t overmix. Divide the batter between the 6 individual-sized bundt pans.
- Bake for 25-30 minutes, or until a knife inserted into the center of the cake comes out clean.
- Cool the cakes in the pan for 10 minutes before inverting it onto a cooling rack to cool completely.
- Use a fine sieve to sprinkle powdered sugar over the tops of the cooled cakes, and sprinkle them with the remaining ground pistachios.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Pulse the shelled pistachios in a food processor to grind them. Be careful not to over-process, as you don’t want pistachio butter!
- Use good-quality olive oil for this cake – it’ll make all the difference!
- A full-size bundt cake will take about 40 minutes to bake.
- These cakes freeze like a dream. Just thaw and eat when ready.