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Three pieces of Pistachio Olive Oil Cake are arranged on a white plate.

Pistachio Olive Oil Cake

Chef Jenn
This Pistachio Olive Oil Cake combines the rich nuttiness of pistachios with the light, fruity flavor of olive oil, balanced by a touch of lemon zest. Moist and delicious, it's easy to make and perfect for any occasion!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine Mediterranean
Servings 6 individual cakes
Calories 682 kcal

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.

Nutrition

Serving: 1small cakeCalories: 682kcalCarbohydrates: 80gProtein: 10gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.01gCholesterol: 84mgSodium: 377mgPotassium: 267mgFiber: 3gSugar: 49gVitamin A: 216IUVitamin C: 1mgCalcium: 139mgIron: 3mg
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