Name: Irresistible Pistachio Olive Oil Cake Recipe You'll Crave
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup finely ground pistachios; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup granulated sugar; 1/2 cup extra virgin olive oil; 2 large eggs; 1/2 cup plain yogurt; 1 tsp vanilla extract; 1/4 cup chopped pistachios for garnish

Jump to Recipe

I’ll never forget the first time I tasted pistachio olive oil cake at a tiny bakery in Crete. The owner, a woman with flour-dusted hands and a knowing smile, handed me a slice still warm from the oven. That first bite changed everything – the earthy pistachios dancing with fruity olive oil, the crumb so tender it practically melted. I begged for the recipe (okay, maybe dramatically) and spent years perfecting my version back home. This pistachio olive oil cake captures that magic – simple ingredients transformed into something extraordinary. Trust me, once you try it, you’ll understand why Mediterranean bakers have been making versions of this for centuries.

Why You’ll Love This Pistachio Olive Oil Cake

This cake is pure magic—here’s why it’ll become your new obsession:

Unbelievably moist: Olive oil keeps every bite tender for days (if it lasts that long!).
Nutty, earthy flavor: Fresh pistachios add depth you just can’t get from extracts.
Effortless elegance: No fancy techniques—just mix, bake, and wow your guests.
Versatile star: Equally perfect with morning coffee or dressed up for dessert.

It’s the kind of recipe that makes people whisper, “You MADE this?” with wide-eyed admiration.

Ingredients for Pistachio Olive Oil Cake

Gather these simple ingredients—each one plays a special role in creating that perfect texture and flavor:

1 1/2 cups all-purpose flour – The base that gives our cake structure
1/2 cup finely ground pistachios – Must be freshly ground for maximum flavor (I use my coffee grinder in quick pulses)
1 tsp baking powder + 1/2 tsp baking soda – Our rising dream team
1/4 tsp salt – Just enough to make all the flavors pop
3/4 cup granulated sugar – Sweetness without overpowering the pistachios
1/2 cup extra virgin olive oil – Use the good stuff here—it’s worth it
2 large eggs – Room temperature, always (they blend better!)
1/2 cup plain yogurt – The secret to unbelievable moistness
1 tsp vanilla extract – My grandma’s rule: always real vanilla
1/4 cup chopped pistachios – For that gorgeous crunchy garnish

Ingredient Substitutions & Notes

Don’t panic if you’re missing something—here are my tested swaps:

No yogurt? Buttermilk works beautifully (or thin sour cream with a splash of milk).
Gluten-free? Swap the flour 1:1 with your favorite GF blend (I like almond flour for extra nuttiness).
Out of pistachios? Almonds make a lovely substitute, but reduce the sugar slightly.

One non-negotiable: That olive oil must be extra virgin. Regular olive oil just doesn’t give the same fruity depth.

Equipment You’ll Need

You probably have most of these already—this cake keeps it simple:

9-inch round cake pan – My trusty workhorse for perfect even baking
2 mixing bowls – One for dry, one for wet ingredients (no fancy stand mixer needed!)
Whisk – A good old-fashioned one works better than a fork here
Rubber spatula – For scraping every last bit of that delicious batter

That’s it! No special gadgets—just basic tools for a truly special cake.

How to Make Pistachio Olive Oil Cake

Okay, let’s bake! This pistachio olive oil cake comes together faster than you’d think—just follow these steps:

Preheat your oven to 350°F (175°C) right away—this cake loves consistent heat. Grease your 9-inch pan thoroughly (I use olive oil and a dusting of flour).
Whisk dry ingredients: In one bowl, combine flour, ground pistachios, baking powder, baking soda, and salt. Give it a good stir to banish any lumps.
Cream wet ingredients: In another bowl, vigorously whisk sugar and olive oil until slightly pale—about 1 minute. Add eggs one at a time, then yogurt and vanilla. It’ll look glossy and dreamy.
Combine carefully: Pour dry ingredients into wet. Use your spatula to fold gently—just until no flour streaks remain. Overmixing = tough cake, and we want cloud-like tenderness!
Bake: Pour batter into your prepared pan (it’ll be thick but pourable). Bake 35-40 minutes until golden and a toothpick comes out with moist crumbs—not wet batter.
Cool: Let it rest in the pan exactly 10 minutes—this prevents sticking. Then transfer to a rack to cool completely (or eat warm if you’re impatient like me).

Sprinkle with chopped pistachios right before serving—the crunch against the tender crumb is everything.

Pistachio Olive Oil Cake - detail 1

Tips for Perfect Pistachio Olive Oil Cake

Room temp eggs are key—cold eggs make the olive oil seize up. No time? Submerge them in warm water for 5 minutes.
Fold batter gently like you’re turning pages—this keeps it airy.
Test doneness early—ovens vary! The edges should pull slightly from the pan when ready.
Let it cool properly—I know it’s hard, but slicing warm cake leads to crumbly sadness.

Follow these, and you’ll get that perfect balance—crisp edges with a melt-in-your-mouth center.

Serving Suggestions for Pistachio Olive Oil Cake

This cake shines bright no matter how you serve it! My favorite ways:

Simple elegance: Just dust with powdered sugar right before serving—those pistachio flecks peeking through? Gorgeous.
Berry bliss: Fresh raspberries or macerated strawberries add juicy contrast to the nutty richness.
Creamy dream: A dollop of whipped mascarpone takes it to dessert heaven.
Morning treat: Warm slices with Greek yogurt and honey—breakfast of champions!

Pro tip: Drizzle with extra olive oil and flaky salt for a grown-up twist that’ll wow dinner guests.

Storage & Reheating Instructions

This pistachio olive oil cake stays moist for days—if you can resist eating it all at once! Keep it covered at room temperature for up to 3 days. For longer storage, wrap individual slices tightly in foil and freeze for up to 2 months. To revive, pop frozen slices in a 300°F oven for 10 minutes—they’ll taste freshly baked!

Pistachio Olive Oil Cake FAQs

Got questions? I’ve got answers from years of baking this beauty:

Can I use other nuts instead of pistachios?
Absolutely! Almonds work wonderfully—just reduce the sugar by 2 tablespoons since they’re sweeter. Walnuts add a lovely earthiness too. But trust me, pistachios give that signature Mediterranean flavor you can’t replicate.

How do I know when the cake is done?
The toothpick test is your friend! Insert it near the center—it should come out with a few moist crumbs (not wet batter). The edges will also pull away slightly from the pan when ready.

Can I make this gluten-free?
Yes! Swap the all-purpose flour 1:1 with your favorite gluten-free blend. I’ve had great results with almond flour—just add an extra 1/4 tsp xanthan gum if your mix doesn’t include it.

Why olive oil instead of butter?
Olive oil gives unbeatable moisture and that subtle fruity note that makes this cake special. Butter would overpower the delicate pistachio flavor we’re after here.

Nutritional Information

Here’s the nutritional breakdown per slice (based on 8 servings):

Calories: 280
Fat: 16g (2.5g saturated)
Carbs: 30g (1g fiber, 18g sugar)
Protein: 4g

Remember—nutrition varies based on ingredients. These values are estimates from my kitchen tests with standard products. Your olive oil’s quality and pistachio freshness will affect the final numbers!

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me