Name: Pistachio Olive Oil Cake Recipe
Prep time: 45 min
Cook time: 17 min
Total time: 1 h 2 min
Yield: 6
Cuisine: American
Ingredients: ¾ cup (110 g) raw pistachios, shelled; 1 cup (120 g) all-purpose flour; 1 tsp (5 ml) baking powder; ½ tsp (2.5 ml) salt; 2 eggs; ½ cup (120 ml) olive oil; ½ cup (100 g) sugar; 1/3 cup (80 ml) water; 1 tbsp (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 tbsp raw pistachios (shelled), roughly chopped; 2 tbsp (30 ml) Bittersweet chocolate, chopped

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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.

Recipe Pairing Ideas:

For a starter try my Creamy Cucumber Dill Salad or my Sweet Pea Panna Cotta with King Crab
For the main course try my Salmon and Beurre Blanc Sauce or my Slow Roasted Lamb Chops with Mustard Tarragon Sauce

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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!

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.

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)

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 3/4 of the way full they will rise in the oven and create a little domed effect once baked.

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)

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!

More Easter Desserts!

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