Pistachio Olive Oil Cake

Pistachio Olive Oil Cake is a super moist and delicious cake with pistachios, olive oil, sugar, eggs and flour. It is an easy recipe to make at home for any occasion or party! This decadent dessert will impress even the most discerning palates of your guests!.

The “pistachio cardamom olive oil cake” is a delicious cake that combines pistachios, cardamom and olive oil. This cake is perfect for the holidays or any time of the year.

Cake made with olive oil? Whaaa?

Friends, yes. Olive oil may be used for more than simply savory meals. Its taste complements nutty, lemony, and sweet characteristics well. Also, since it’s an oil, any cake you create with it will be exceptionally moist. So, in my opinion, Olive Oil Cake is a tremendous victory. 

Aside from being olive oil-y and delicious, I made this olive oil pistachio cake even more moist by adding ground pistachios. In general, when you use nut flour in a cake, it gives it a velvety texture. This is something I’ve done before (see these teacakes and this strawberry almond cake), and it’s amazing.

Pistachios were chosen because their somewhat flowery tones complement olive oil. Plus, who doesn’t love pistachios on cake?


Oh, and let’s not forget about the olive oil! This is extra virgin olive oil from Lucini. I first heard about it a few years back while we were visiting family friends, and the father raved about it. Yeah, but how nice can it truly be? I thought to myself.

I was like OH, THAT GOOD after one bite of a crisp baguette dipped in Lucini. OKAY, I GET IT.

To summarize, for this pistachio cake, I suggest using a high-quality extra virgin olive oil. You don’t want to scrimp on quality here—the greater the quality, the better the entire taste.


This pistachio olive oil cake is easy to make.

It’s simple to create this pistachio olive oil cake. You must first crush the pistachios into a fine powder before preparing the cake batter. To do so, place a little quantity of pistachios in a high-powdered blender and process until the appropriate consistency is achieved. If you don’t want to make pistachio butter, do it in tiny amounts.

After you’ve ground the pistachios, you may go on to the cake batter. To begin, whisk together the olive oil, sugar, and eggs until light and fluffy. After that, add the ground pistachios, milk, vanilla, and lemon zest to the mixture. Fold in the remaining dry ingredients and stir until well blended (but don’t overmix!). Bake for 40-50 minutes, or until a knife inserted in the center comes out clean, after pouring the olive oil cake batter into the prepared Bundt pan. You may also lightly push your thumb into the cake’s top to check whether it springs back immediately.


Make the lemon frosting while the cake is cooling. The lemon frosting is a simple combination of lemon juice and powdered sugar that goes wonderfully with the flowery pistachio cake. The frosting should be a little thicker than usual, but still spreadable. If you make the icing too thin, it will become a glaze and seep into the cake instead of sitting on top. You don’t want to add any more moisture to this olive oil cake since it’s already moist.

To frost the cake, wait until it has completely cooled, then sprinkle over the crushed pistachios and dig in!


Look no farther the next time you’re baking a cake. It’s all about this delicious, moist, aromatic Pistachio Olive Oil Cake.


  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 45 minutes
  • 1 hour total time
  • 1 big bundt cake (1x) yield
  • Cake is a category.
  • Baked method
  • Middle Eastern cuisine
  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 45 minutes
  • 1 hour total time
  • 1 big bundt cake (1x) yield
  • Cake is a category.
  • Baked method
  • Middle Eastern cuisine



  • Sarah wrote this article.
  • 15-minute prep time
  • Time to prepare: 45 minutes
  • 1 hour total time
  • 1 big bundt cake (1x) yield
  • Cake is a category.
  • Baked method
  • Middle Eastern cuisine


to make the cake:

  • 3/4 cup extra virgin olive oil (I suggest Lucini)
  • 3 room-temperature eggs
  • 1 1/2 cups sugar (granulated)
  • 3/4 cup pistachios, finely ground
  • 1/2 gallon of milk
  • 1 teaspoon extract de vanille
  • 1 lemon’s zest
  • 1 3/4 cup flour (all-purpose)
  • 2 tablespoons powdered baking soda
  • a half teaspoon of salt

to make the icing:

  • 1 cup sugar (powdered)
  • lemon juice (about 2–3 teaspoons)
  • 2 tablespoons pistachios, chopped, for garnish


  1. Preheat the oven to 350 degrees Fahrenheit. Set aside a large bundt pan that has been well greased with olive oil.
  2. Whisk together the olive oil, sugar, and eggs in a large mixing bowl until frothy, approximately 1 minute. Combine the ground pistachios, milk, vanilla essence, and lemon zest in a large mixing bowl.
  3. Combine the flour, baking powder, and salt in a separate basin. Gently stir the dry ingredients into the wet components until everything is well blended. Pour into the bundt pan that has been prepared.
  4. Preheat oven to 350°F and bake for 40-50 minutes, or until a knife inserted in the middle comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
  5. To prepare the icing, combine powdered sugar and 2 tablespoons lemon juice in a mixing bowl. If the mixture is still too thick, add another tablespoon. Pour over the cake and sprinkle with chopped pistachios.

Show-stopping, celebratory, simple, delectable, the best


*To produce pulverized pistachios, put a tiny quantity of pistachios into a high-powered blender at a time, roughly 1/4 cup at a time. It’s important to maintain the quantities modest so that it doesn’t develop into a paste; it should remain dry. Repeat with the remaining pistachios until you have 3/4 cup finely ground pistachios.

Lucini Olive Oil is the sponsor of this content. All content and thoughts are all mine. Thank you for your continued support of the brands that make Broma possible!

More cake recipes are available at:

Stone Fruit Cake made with Semolina and Olive Oil

Cake with Maple Walnuts and Maple Frosting

This is the best chocolate blackout cake I’ve ever had.

Lemon Cake in One Bowl with Coconut Cream Frosting

Bundt Cake with German Chocolate

Watch This Video-

The “Pistachio Olive Oil Cake” is a delicious cake made with ground pistachios, olive oil, and eggs. It’s the perfect dessert for any occasion. Reference: pistachio olive oil cake bon appétit.

Frequently Asked Questions

Is olive oil cake healthier than regular cake?

A: People are highly split on this subject. Some people believe that olive oil cake is much healthier than regular cake and others say the opposite, saying that both types of cakes have their own health benefits.

What happens if you make cake with olive oil?

A: Olive oil is not a very good cake ingredient. It can make your cakes greasy and taste bad, so if you want to use olive oil in your cake, then I would recommend using lots of butter or shortening instead.

Where do the Kardashians get their olive oil cake?

A: It is unknown how many Kardashians use olive oil cake as a source of nutrition.

Related Tags

  • pistachio olive oil cake vegan
  • pistachio olive oil cake gluten free
  • orange pistachio olive oil cake
  • pistachio oil cake
  • italian pistachio cake

Leave a Comment

Your email address will not be published.

Scroll to Top