Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 2 hours
Yield: 16 servings
Category: dessert
Method: oven
Cuisine: american
Raspberry Pistachio Olive Oil Cake
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
If you’re a fan of unfussy, flavor-forward cakes this raspberry pistachio cake is for you. This tender olive oil cake is studded with fresh raspberries and made with finely ground pistachios to give it a hint of nutty flavor.
The Best Pistachio Olive Oil Cake
If you’re looking for the kind of dessert that’s equal parts elegant and effortless, this raspberry pistachio olive oil cake is it. Made with extra virgin olive oil, finely ground pistachios, and juicy fresh raspberries, this single-layer cake is tender, nutty, and subtly sweet. Finished with a swoop of fluffy whipped cream and a dollop of tart raspberry jam, it feels like something you’d get at a charming European café.
This olive oil cake isn’t just beautiful, it’s packed with flavor and texture. The olive oil keeps the crumb moist for days, the pistachios lend a rich, nutty depth, and those little bursts of raspberry? Pure gold. Whether you’re hosting brunch, celebrating a birthday, or just want something a little special, this cake hits the mark.
Why You’ll Love This Raspberry Pistachio Olive Oil Cake
This cake isn’t your average olive oil cake. It’s fruity, nutty, fresh, and sophisticated in that “I totally didn’t just throw this together” kind of way. Here’s why you’re going to fall hard for it:
It’s naturally moist and tender thanks to the richness of olive oil and ground pistachios.
- No multilayered cake decorating that gives you a hand cramp.
- It’s stunningly simple but looks (and tastes) bakery-worthy.
- Pairs perfectly with tea, coffee, or sparkling wine, making it an all-occasion kind of treat.
- It’s customizable: use blackberries instead of raspberries, lemon zest instead of orange…the possibilities are endless!
All the ingredients you’ll need to whip up this raspberry pistachio cake
This raspberry pistachio olive oil cake comes together with pantry staples and a few fresh, high-quality ingredients. Here’s your grocery list:
- Extra virgin olive oil
- Granulated sugar
- Eggs
- Orange zest
- Pistachios
- All-purpose flour
- Baking powder
- Raspberries
- Heavy whipping cream
- Powdered sugar
- Raspberry jam
Tips for the best olive oil cake
Even though this cake is easy to make, these extra tips will guarantee the best possible result:
- Use high-quality extra virgin olive oil: Since it’s a main flavor component, the better the oil, the better the cake.
- Grind your pistachios finely, almost like almond flour: You can use a food processor—just pulse in short bursts so they don’t turn into pistachio butter.
- Don’t overmix the batter, especially once you add the raspberries. A few gentle folds are all you need.
- Let the cake cool fully before topping with whipped cream to avoid melting.
This raspberry pistachio olive oil cake is everything I love in a dessert: no-fuss, flavorful, and full of texture. It balances sweet and tart, creamy and crunchy, with just the right amount of richness from the olive oil. It’s the kind of cake you’ll find yourself making for everything from dinner parties to slow Saturday afternoons—and it’s one your friends will definitely ask you for the recipe.
Happy baking!
XXX
Units:
Ingredients
- 1/2 cup pistachios, finely ground
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- pinch of orange zest
- 2/3 cup high-quality extra virgin olive oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup raspberries (fresh or frozen work!)
for the topping
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- 1/3 cup raspberry preserves
- raspberries, for topping
Instructions
- Preheat the oven to 350°F and line an 8-inch round pan with parchment paper. Set aside.
- First, make the pistachio flour. Place the pistachios (make sure they’re unshelled!) in a food processor or high powdered blender and pulse until the pistachios are very finely ground. Set aside.
- Next, make the cake. Combine the sugar, eggs and orange zest in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the mixture is light and fluffy and pale yellow in color, about 1 minute. If you don’t have a stand mixer, you can also do this by hand with a whisk or with a hand mixer!
- Lower the mixer to low speed and slowly stream in the olive oil to emulsify. Make sure you go slowly to prevent the batter from splitting! Add in the vanilla and almond extract and mix well.
- Scrape down the sides of the bowl and add the ground pistachios, all-purpose flour, baking powder, and salt. Use a rubber spatula to fold the ingredients in until just combined and no streaks of flour remain. Last, fold in the berries gently.
- Pour the batter into your prepared pan and bake for 40 to 45 minutes or until the cake is a light golden brown and a knife inserted into the middle comes out mostly clean. Set aside to cool completely.
- Once the cake is completely cool, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment combine the heavy cream and powdered sugar. Beat on medium-low speed until medium peaks form. Add the vanilla extract and mix to combine. Top the cooled cake with the whipped cream and spread into an even layer. Drop dollops of the raspberry preserves on top of the cake and use the back of a spoon to swirl the two together. Top with raspberries and chopped pistachios if desired. Serve immediately!
Category: