Pistachio Olive Oil Cake
This is a structural, dense cake that sits better on the second day after the oils have fully integrated. It avoids the fluffiness of butter-creamed cakes in favor of a deeper, grassy profile that pairs with the slight saltiness of roasted nuts.
Temperature is your only constraint here.
Ensure your eggs and yogurt are at room temperature so the olive oil does not seize or clump when added. Use a high-quality, peppery olive oil, as it is the primary flavor profile of the crumb.
- 9-inch round springform pan
- Whisk
- Rubber spatula
- Food processor
What goes in.
- 1.5 cupsshelled pistachios, unsalted
- 1.5 cupsall-purpose flour
- 1 cupgranulated sugar
- 0.5 cupextra virgin olive oil
- 3large eggs, room temperature
- 0.5 cupplain whole milk yogurt
- 1.5 tspbaking powder
- 0.5 tspfine sea salt
Whisking to stability
Slowly drizzle the olive oil into the egg and sugar mixture while whisking constantly. You want a pale, thickened consistency similar to a thin mayonnaise before adding the dry ingredients.
The method.
Prep the nuts
Pulse the pistachios in a food processor until they resemble coarse sand, leaving a few larger shards for texture.
Whisk the wet
Beat the eggs and sugar vigorously for three minutes until thick. Stream in the olive oil, then fold in the yogurt until smooth.
Combine
Sift the flour, baking powder, and salt directly into the wet bowl. Gently fold in the ground pistachios until just incorporated.
Bake
Pour into a greased springform pan. Bake at 350°F (175°C) for 45-50 minutes. The edges should pull slightly away from the pan and the center should be firm.
Other turns to take.
Citrus Infusion
Add the zest of one lemon to the sugar before whisking to cut through the richness of the oil.
Salted Finish
Brush the top with a teaspoon of olive oil and sprinkle with flaky sea salt immediately after removing from the oven.
When it doesn't go to plan.
Test for doneness with a thin metal skewer; if it comes out with wet batter, give it another 5 minutes.
Let the cake cool in the pan for at least 20 minutes before releasing the sides to prevent cracking.
Do not over-mix once the flour is added, or the crumb will lose its tenderness.
The ones that keep coming up.
Can I use roasted, salted pistachios?
Yes, but omit the half-teaspoon of sea salt from the dry ingredients to keep the balance.
Why did my cake sink in the middle?
Usually an indicator that the oven door was opened too early or the eggs were not beaten long enough to provide the necessary air structure.
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