Pistachio Olive Oil Cake Recipe

I don't know why, but for some reason when Easter rolls around, I start craving this Pistachio Olive Oil Cake Recipe. It's one of the easiest cake recipes that guests go nuts for!

They are so much and light and full of pistachio flavor, accented with a little touch of orange coming from the fresh orange zest! They are also really easy to do making them at go-to dessert at our house. 

Pistachio Olive Oil Cake on Plate served with garnishes

Recipe Pairing Ideas:

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Pistachio Tips:

  • I recommend raw pistachios for this, I haven't noticed a big difference in flavor between raw and roasted so save yourself the extra step.
  • You'll also get a nicer pale green color with the raw
  • Look for raw, shelled pistachios at your local Mediterranean Market. They are typically cheaper, fresher and you can buy them in bulk! 

Pistachios about to be ground into Pistachio Flour for Pistachio Olive Oil Cake Recipe

The best way to grind them I find is in a coffee grinder! So easy and they become so fine!

It's worth all this effort to get a beautifully fine pistachio flour. This will create a more delicate and light cake.

Ground pistachio flour for Pistachio Olive Oil Cake Recipe

Try Individual Servings:

I also love to bake these cakes in the removable bottom, mini tart tins. I find it creates the most beautiful fluted edge and makes for an elegant presentation for a special occasion like Easter.

I love this model of tart tin because they are 4" and deeper than most mini tart pans and allows for a good-sized cake (this link goes to Amazon where I am an affiliate partner)

Removable Bottom, mini tart tins for Pistachio Olive Oil Cake Recipe

 They are also non-stick which is a big plus, but I do spray them with a little baking spray for added insurance! They are also easy to fill with an ice cream scooper. 

If you fill them about ¾ of the way full they will rise in the oven and create a little domed effect once baked.

Pistachio Olive Oil Cakes in Mini Tart Tins fresh out of the oven on baking sheet

Garnishing Tips:

  • I find the best combo is powdered sugar, orange zest, raw pistachios, and chopped bittersweet chocolate.
  • You can peel the orange zest with a potato peeler and then slice the zest into really thin strips to place on top
  • Then top with the pistachios and chopped bittersweet chocolate (which is really easy to do with just a few chocolate chips)

Topping Pistachio Olive Oil Cakes with Garnishes

Serve with Ice Cream:

And don't forget the ice cream! This Pistachio Olive Oil Cake Recipe pairs really well with some high-quality vanilla ice cream. Or some pistachio ice cream would be great too! 

Pistachio Olive Oil Cakes with scoop of vanilla Ice Cream resting on a plate

More Easter Desserts! 

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Pistachio Olive Oil Cake

Pistachio Olive Oil Cake Recipe

Yield: 6 cakes
Prep Time: 45 minutes
Cook Time: 17 minutes
Total Time: 1 hour 2 minutes

Pistachio Olive Oil Cake a wonderful dessert idea for spring entertaining. It's so easy, moist and fdelicious!


  • ¾ cup (110 g) raw pistachios, shelled
  • 1 cup (120 g) all-purpose flour
  • 1 teaspoon (5 ml) baking powder
  • ½ teaspoon (2.5 ml) salt
  • 2 eggs
  • ½ cup (120 ml) olive oil
  • ½ cup (100 g) sugar
  • ⅓ cup (80 ml) water
  • 1 tablespoon (15 ml) zest of orange
  • ¼ cup (60 ml) fresh orange juice


  • Vanilla Ice Cream
  • Orange Zest, 2 large peels created with a potato peeler, and sliced into thin strips
  • Dusting of Powdered Sugar
  • 2 tablespoon raw pistachios (shelled), roughly chopped
  • 2 tablespoon (30 ml) Bittersweet chocolate, chopped


  1. Preheat oven 350F (175C).
  2. Lightly spray tart tins with baking spray and set aside.
  3. In a coffee grinder, or food processor grind the pistachios until a “flour” forms. Set aside.
  4. Sift the pistachio flour with a fine meshed sieve, over a medium bowl. The large pieces of pistachio that remain can be re-ground into flour and then added to the mix.
  5. Sift the flour, baking powder and salt over the pistachio flour. Whisk all the dry ingredients together until combined and set aside.
  6. In a large bowl, add eggs, olive oil, sugar, water, orange zest and juice. Whisk to combine.
  7. Slowly add the dry ingredients, to the wet ingredients, whisking gently until just combined.
  8. Place tart tins on a baking sheet. Scoop out batter with an ice cream scoop filling each tin ¾ of the way full.
  9. Bake for 15-17 mins until a toothpick comes out clean.
  10. Allow cakes to cool. Keep at room temperature in the tins, covered loosely with foil until ready to serve.
  11. To serve, remove cake from tin, remember to remove the bottom of the tin as well. Dust top of the cake with powdered sugar.
  12. Peel off some orange zest with a potato peeler and slice into very thin strips, like a toothpick. Garnish cakes with 2-3 orange zest strips, a few chopped pistachios and a little chopped bittersweet chocolate. Serve with a scoop of vanilla ice cream. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 663Total Fat: 34gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 72mgSodium: 423mgCarbohydrates: 80gFiber: 5gSugar: 47gProtein: 12g



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  1. Hi Beth! Would I be able to substitute the butter for a flavoured extra virgin olive oil? (Lime Olive Oil or Blood Orange Olive Oil)

    Thank you!

    1. Hi Beth! I wrote this in the wrong post ha! I have too many of your recipes opened at a time.
      I wanted to try to merge your earl grey tea cake and this olive oil cake.

  2. Hey! Is it possible to make it with gluten free flour? Wich would be the more convenient for this cake? Thanks!

  3. I made pistachio milk today and wondering what to do with the 2 cups of ground pistachios so I used your cake recipe. I added cardamom and vanilla paste as well. Accidentally put double the salt ( I had cataract surgery this morning and needed to keep busy), but the cake was very moist and delicious. I'll eat it with greek yogurt to cut the extra salt, but definitely making this again. Thanks for sharing. I may use grapefruit next time for I love grapefruit flavors.

    1. Oh no the salt! But glad the yogurt saved it ha! These are yummy and would also be great with grapefruit! Hoping you have a speedy recovery from the surgery! 🙂

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  7. I’d like to make this as a cake as opposed to individual little cakes. What size of a cake pan do you recommend and how long should it be baked?

      1. Beth, I am in love with this cake. I made it twice over the weekend-- for my guests and to take to a potluck-- and it was a hit both times. I baked it for 25 minutes in a glass pie plate (all I had).

        1. YAY! So glad it was a hit! 🙂 . Isn't it so yummy?! And easy too! That's the best part 🙂