This Pistachio Olive Oil Cake Is Your New Dessert Obsession

Pistachio olive oil cake is more than just a dessert—it’s a beautifully balanced creation that’s rich, nutty, and perfectly moist. In this guide, you’ll learn everything from how to bake the perfect pistachio olive oil cake to how to tell when it’s done, why it stays fresh so long, and how to make it truly unforgettable. We’ll also cover popular FAQs, delicious pairing tips, and even some nutritional insights.

I’m Mary, lovingly called The Pudding Lady here in Bath. My passion for baking began in my mum’s old pantry where golden syrup was always sticky, and flour coated everything like fairy dust. I never trained professionally—I was far too determined to find my own rhythm. But I baked endlessly. From Victoria sponges oozing with jam to treacle puddings so glossy they could be mistaken for polished mahogany.

Today, I run a cozy six-person pudding club out of my own kitchen, where we explore classic British bakes with whimsical twists. Among all the treats I share, the pistachio olive oil cake has become a favorite for its lush texture and subtle sweetness. It’s earthy, elegant, and easy to make.

If you love this kind of flavor, don’t miss our pistachio raspberry cake—a delightful variation with a fruity twist. And if you’re curious about buttery crisp textures, check out the cranberry pistachio shortbread cookies, too.

Table of Contents

What Is Pistachio Olive Oil Cake and Why It’s Trending

– Understanding the Fusion of Pistachios and Olive Oil in Baking

Pistachio olive oil cake brings together two star ingredients that are rooted in ancient Mediterranean cuisine. Olive oil has long been a staple in savory and sweet dishes for its depth of flavor and heart-healthy properties. Pistachios, known for their bold taste and vibrant color, add texture and a rich nuttiness that complements olive oil beautifully.

Combining these ingredients in cake form results in a dessert that’s not only distinct but also naturally moist, aromatic, and subtly sweet.

– A Look into the Mediterranean Origins of Olive Oil Cakes

The use of olive oil in cakes dates back to regions like Greece, Italy, and southern France, where butter was less available, and olive oil was abundant. These cakes were typically made with citrus, herbs, or nuts, and prized for their long shelf life and rich, dense texture.

Pistachio Olive Oil Cake

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• Author: Mary
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A moist and nutty cake made with pistachios and rich olive oil, delicately sweet and perfect with tea or coffee.

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Ingredients

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• 1 cup shelled unsalted pistachios
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup extra virgin olive oil
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• Zest of 1 lemon

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. Grind pistachios in a food processor until finely ground, but not a paste.
3. In a bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios.
4. In another bowl, beat sugar and eggs until pale and fluffy.
5. Slowly add olive oil while mixing continuously.
6. Stir in yogurt, vanilla, and lemon zest.
7. Fold in dry ingredients until just combined.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool completely before serving. Dust with powdered sugar if desired.

Notes

Store covered at room temperature for up to 3 days. Serve with whipped cream or citrus glaze for extra flair.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 18g
• Sodium: 130mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 55mg

Modern adaptations, like pistachio olive oil cake, carry on that tradition while incorporating global baking trends such as gluten-free alternatives and dairy-free ingredients.

– What Makes Pistachio Olive Oil Cake Different from Traditional Cakes

Unlike butter-based cakes, this version uses olive oil as its fat source, which enhances moisture without overpowering the flavor. The result? A cake with:

• Tender crumb structure
• Deeper flavor complexity
• Slightly crisp edges when baked perfectly

Also, since olive oil remains liquid at room temperature, the cake doesn’t dry out as quickly, making it a favorite for meal preps and make-ahead desserts.

Discover great ideas like our Cranberry Pistachio Shortbread Cookies if you’re looking for more pistachio-flavored creations.

Ingredients

– Choosing the Right Type of Olive Oil for Cake Recipes

The kind of olive oil you use can make or break the flavor of your pistachio olive oil cake. For baking, go for a mild or light extra virgin olive oil. It should be fruity but not overpowering, with buttery or nutty notes that won’t compete with the pistachios.

Avoid robust or peppery olive oils, as they may add bitterness. If you’re unsure, choose a California or Mediterranean EVOO that’s specifically labeled as “delicate” or “baking-friendly.”

Here’s a quick table to help guide your choice:

– How to Select Fresh, Flavorful Pistachios

The hero of this cake is undoubtedly the pistachio. Choose unsalted, shelled pistachios for best results. Roasting them lightly enhances their aroma and brings out the oils, which integrate seamlessly into the batter.

For richer flavor:

• Use a blend of ground pistachios (for texture) and finely chopped pistachios (for crunch)
• Toast them in the oven at 350°F for 5–7 minutes until aromatic
• Let them cool before blending to avoid moisture clumping

You can also use pistachio flour or meal for convenience, but freshly ground nuts offer superior flavor.

– Other Essential Ingredients for Texture and Flavor Balance

A great pistachio olive oil cake is all about balance—moisture, structure, and taste. These additional ingredients ensure every bite is irresistible:

• Flour: All-purpose flour gives good structure. For gluten-free, try almond flour or a 1:1 GF blend.
• Sugar: Granulated or cane sugar provides balanced sweetness without overshadowing the other flavors. Adding a bit of brown sugar enhances the cake with a richer, more complex flavor.
• Eggs: Act as a binding and leavening agent. For a vegan option, flax eggs work well when paired with baking powder.
• Citrus Zest (Optional): Lemon or orange zest can brighten up the richness of the nuts and oil.
• Greek Yogurt or Buttermilk: These acids react with baking soda, tenderizing the crumb.
• Vanilla Extract: Brings harmony and softens the nutty edges.
• Baking Powder/Soda: Ensure the cake rises with an even, soft crumb.

Check out Dubai Pistachio Chocolate Bar for another decadent pistachio treat.

Step-by-Step Recipe to Make Pistachio Olive Oil Cake

– Prepping the Pistachios: Roasted or Raw?

One of the most important steps in crafting a delicious pistachio olive oil cake is properly preparing the nuts. While raw pistachios work in a pinch, lightly roasted pistachios elevate the flavor significantly.

Here’s how to do it right:

• Preheat your oven to 350°F (175°C)
• Spread shelled, unsalted pistachios on a baking sheet
• Roast for 5–7 minutes, just until you catch that nutty aroma
• Cool them completely before using

Once cooled, divide:

• Half to grind into a coarse pistachio flour or meal
• Half to chop and fold into your cake batter or use as topping

Tip: Pulse in short bursts in a food processor to avoid turning them into pistachio butter. The unique texture is one of the reasons why pistachio olive oil cake stands out from other nut-based desserts.

– Mixing Wet and Dry Ingredients the Right Way

The secret to a soft, tender crumb lies in not overmixing your batter. This is especially crucial for any cake made with oil, including our rich pistachio olive oil cake. Here’s a simple and foolproof ingredient list and mixing guide.

Ingredients:

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release and even baking.
2. In one bowl, whisk together the flour, pistachio meal, baking powder, baking soda, and salt.
3. In another bowl, mix the olive oil, sugars, and eggs one at a time until smooth.
4. Stir in yogurt, vanilla, and lemon zest (if using).
5. Slowly fold in the dry ingredients to form a smooth batter—just until incorporated.
6. Add chopped pistachios for that delightful crunch.
7. Pour the batter into the prepared pan and smooth the surface evenly with a spatula.
8. Bake the pistachio olive oil cake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.

This base recipe gives you a reliably fluffy and fragrant pistachio olive oil cake every time.

– Baking Time, Temperature, and Doneness Tips

Getting the bake just right makes all the difference. Olive oil cakes tend to bake a bit longer than butter-based ones due to their higher moisture content.

Here’s how to check for doneness:

• Insert a toothpick into the center at the 35-minute mark
• If the toothpick comes out clean or with only a few moist crumbs, the cake is perfectly baked
• The top should be lightly golden and springy to the touch

Allow your pistachio olive oil cake to cool in the pan for 10–15 minutes before removing it—this helps retain moisture and improves both texture and flavor.

Check out Vanilla Cake with Raspberry Filling for another perfectly balanced dessert idea.

Pro Tips for a Moist and Tender Olive Oil Cake

– How Oil Contributes to Cake Moisture

One of the best things about a pistachio olive oil cake is its unmatched moistness. That’s because olive oil remains liquid at room temperature, unlike butter, which solidifies and can make baked goods feel firmer. This creates a soft, tender crumb that doesn’t dry out—even after a couple of days.

Additionally, olive oil coats the flour proteins more thoroughly than butter, reducing gluten development. The result? A tender, delicate texture that remains soft, supple, and luxuriously rich.

This makes olive oil an especially smart choice for nut-based cakes, where the crumb benefits from added lubrication and smoothness.

– Substituting Butter vs Oil: Science Behind the Texture

If you’ve ever baked with butter and oil, you’ve likely noticed the texture differences. Butter-based cakes are firmer and fluffier, while oil-based cakes like pistachio olive oil cake are more tender and moist.

Here’s a quick breakdown:

If you’re adapting a butter recipe to oil, reduce the amount by about 15–20%. For example, if a recipe calls for 1 cup of butter, use about ¾ to ⅞ cup of olive oil.

Pistachio olive oil cake recipes are typically built from the ground up with oil in mind, so there’s no need for conversions here—just follow the ratios for the best results.

– Tricks to Avoid Overbaking and Drying Out Your Cake

Even though olive oil helps maintain moisture, overbaking can still ruin your cake. Follow these proven baking tips to avoid a dry, crumbly texture:

• Always use an oven thermometer – most ovens are off by 10–20°F
• Start checking doneness at 30 minutes, especially if using a dark pan
• Don’t open the oven too early—it causes temperature drops and uneven rising
• Allow proper resting time – Let your pistachio olive oil cake rest in the pan for 10–15 minutes before transferring to a rack
• Brush with syrup if needed – A simple sugar-lemon syrup can be added post-bake for extra moisture and flavor

If you’re making this cake ahead of time for a dinner party or special occasion, store it well and consider wrapping it in plastic once fully cooled to lock in moisture.

Don’t miss our Flourless Chocolate Cake Vegan for another oil-rich dessert option with unbeatable texture.

Delicious Variations of Pistachio Olive Oil Cake

– Pistachio Olive Oil Cake with Citrus Zest (Lemon or Orange)

If you want to brighten the nutty richness of your pistachio olive oil cake, adding citrus is a go-to move. Lemon and orange zest not only bring aroma but also lift the overall flavor without overpowering the pistachios.

To incorporate:

• Add 1 tablespoon of fresh lemon or orange zest into your wet ingredients
• For even more zing, create a citrus glaze with powdered sugar, lemon juice, and a touch of vanilla to drizzle after baking

This version pairs beautifully with tea or a tangy yogurt topping and is perfect for spring and summer gatherings.

– Gluten-Free and Dairy-Free Versions

You can easily adapt your pistachio olive oil cake to accommodate dietary needs without sacrificing flavor.

For a gluten-free version:

• Use almond flour or a 1:1 gluten-free baking blend as a substitute for a gluten-free alternative with great texture
• Reduce mixing time to avoid a gummy texture

For dairy-free:

• Swap Greek yogurt or buttermilk with unsweetened coconut yogurt or almond milk + 1 tsp vinegar
• Ensure your sugar and flavorings (like vanilla) are dairy-free certified

These versions are lighter on the stomach but still retain that signature moist crumb and nutty profile that makes this cake shine.

Bonus tip: Add chopped dried cranberries or raisins for extra bite and visual contrast!

– Toppings and Glaze Ideas (Lemon Glaze, Rose Water Icing, More)

Want to take your pistachio olive oil cake to the next level? Toppings and glazes add both beauty and flavor.

Here are some easy options:

Decorating your cake doesn’t have to be complicated. Even a dusting of powdered sugar and a scatter of crushed pistachios can turn a simple bake into a showstopper.

Discover more creativity in our Cranberry Pistachio Shortbread Cookies for topping inspiration.

Serving Suggestions and Presentation Ideas

– Best Toppings to Enhance Flavor (Whipped Cream, Fruits, Syrups)

The beauty of a pistachio olive oil cake lies not only in its nutty richness but in how well it pairs with complementary toppings. Whether you’re hosting a dinner party or enjoying a slice with coffee, these additions can elevate each bite.

Here are some classic and creative topping options:

• Lightly sweetened whipped cream – a soft, cloud-like addition that balances the density of the cake
• Citrus syrup – a drizzle of lemon or orange syrup adds tang and a glossy finish
• Drizzle warm honey over the cake and sprinkle with crushed pistachios to amplify the nutty flavor and add a touch of natural sweetness
• Fresh berries or pomegranate seeds – vibrant colors and tartness contrast beautifully
• Cardamom or cinnamon dusting – spices add warmth and complexity

Layer flavors without overpowering the cake itself. Toppings should highlight the moist crumb and aromatic pistachios, not mask them.

– Styling Your Pistachio Olive Oil Cake for Special Occasions

Presentation matters—especially when your pistachio olive oil cake is the centerpiece of a celebration. Whether it’s a brunch table or a birthday dessert, styling makes it shine.

Here are easy plating and styling ideas:

• Bundt cake form – Use a patterned pan for a beautiful, sculpted finish. Drizzle glaze in the grooves for extra effect.
• Minimalist look – A smooth glaze with crushed pistachios and edible flowers adds elegance without fuss.
• Layered cake variation – Split the cake horizontally and add whipped mascarpone or citrus cream in the center.

Bonus tip: Serve slices on dark plates or wooden boards to contrast the cake’s natural green tones.

– Pairing Suggestions: Tea, Wine, and Dessert Platters

Pairings can truly complete the experience of enjoying this dessert. Thanks to the balance of richness and subtle sweetness, pistachio olive oil cake pairs well with a variety of drinks and sides.

Recommended pairings:

Looking for inspiration? Try our Vegan Chocolate Mousse Cake as a rich contrast on a dessert board.

Storage, Shelf Life & Reheating Tips

– How Long Can Olive Oil Cake Last at Room Temp or in the Fridge?

One of the standout benefits of a pistachio olive oil cake is its impressive shelf life—it stays moist and flavorful for days. Thanks to the moisture-retaining properties of olive oil, this cake stays fresh longer than butter-based cakes—making it ideal for prepping ahead or enjoying over several days.

Here’s a quick guide:

For best flavor, store the cake at room temperature in a cool, dry place. If you’ve added toppings like glaze or yogurt, refrigeration is a better option to prevent spoilage.

Tip: Always let the cake cool completely before wrapping or sealing to avoid condensation and sogginess.

– Freezing Pistachio Olive Oil Cake: Best Practices

Want to make your pistachio olive oil cake ahead of time for a party or event? Freezing is a smart option.

Follow these steps for success:

1. Let the cake cool fully.
2. If unfrosted, wrap the entire cake or individual slices in plastic wrap, then in aluminum foil for extra protection.
3. Label with date and freeze.
4. Thaw the cake overnight in the fridge or leave it at room temperature for a few hours until fully defrosted.

You can even freeze a glazed cake—but it’s best to add fresh toppings after thawing to avoid changes in texture or appearance.

Freezing preserves both flavor and structure thanks to the oil-based composition, which resists freezer burn better than butter cakes.

– How to Reheat Without Drying Out the Crumb

Whether you’re enjoying a leftover slice or serving a stored cake to guests, reheating matters. You don’t want to undo the perfect texture of your moist pistachio olive oil cake.

Best reheating methods:

• Room Temperature: Simply let the slice sit out for 30–60 minutes—no heating required.
• Microwave: Heat a slice for 10–12 seconds max to slightly warm it. Cover the cake with a damp paper towel to help retain moisture while thawing or storing.
• Oven: Warm at 300°F (150°C) for 8–10 minutes, covered loosely in foil.

Avoid high heat or long times, which can dry out the crumb or dull the cake’s flavor.

Don’t miss our Flourless Chocolate Cake Vegan for another freezer-friendly dessert favorite.

Pistachio Olive Oil Cake: Nutritional Facts and Health Benefits

– Caloric Breakdown and Macronutrient Profile

While pistachio olive oil cake is undoubtedly a treat, it contains ingredients that contribute more than just indulgence. From healthy fats to fiber and protein, this cake offers a more balanced nutritional profile compared to traditional butter-heavy desserts.

Estimated nutrition per slice (based on 12 servings):

Key nutrients:

• Vitamin E (from olive oil and pistachios)
• Monounsaturated fats (heart-healthy)
• Plant-based protein
• Magnesium, potassium, and antioxidants

– Benefits of Using Olive Oil vs Butter in Baking

Switching to olive oil in baking isn’t just a taste preference—it also has measurable health benefits. Olive oil is high in monounsaturated fats and antioxidants, which support heart health and reduce inflammation.

Compared to butter:

• Olive oil has zero cholesterol
• It provides vitamin K and E
• It supports better digestion for lactose-intolerant or dairy-sensitive individuals

So, when you bake a pistachio olive oil cake, you’re not only reducing saturated fats but also increasing your intake of nutrient-dense oils that support long-term wellness.

Plus, olive oil has a lower glycemic impact when paired with whole grains or nuts—making it a smarter option for those watching blood sugar levels.

– Pistachios as a Superfood: Heart-Healthy Fats and Proteins

Let’s not forget the true star here: pistachios. These vibrant green pistachios are nutrient-dense, rich in plant-based protein and healthy fats—earning them the title of a true superfood.

Health highlights of pistachios:

• Rich in B6, supporting brain health
• High in fiber to aid digestion
• Contains plant sterols that help lower LDL cholesterol
• A source of complete protein, especially important for vegetarians

When combined with olive oil, pistachios create a dessert that’s indulgent yet nutritionally superior to typical cakes filled with saturated fats and refined carbs.

That makes your slice of pistachio olive oil cake not just delicious—but a more wholesome choice too.

Conclusion

Whether you’re baking for a special occasion, meal prepping, or simply craving something different, pistachio olive oil cake brings something rare to the table: rich flavor, long-lasting moisture, and a health-conscious profile without sacrificing indulgence.

With endless variations, customizable toppings, and a foolproof structure, this cake offers a perfect balance of elegance and simplicity. And thanks to its Mediterranean roots, you’ll feel like you’re serving a slice of culinary tradition—with a modern twist.

Don’t miss our Vanilla Cake with Raspberry Filling or explore the nutty richness of our Dubai Pistachio Chocolate Bar to expand your dessert repertoire.

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