Description
A moist and nutty cake made with pistachios and olive oil for a rich, earthy flavor.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Mix flour, ground pistachios, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk sugar, olive oil, eggs, yogurt, and vanilla until smooth.
- Combine wet and dry ingredients until just mixed.
- Pour batter into the pan and bake for 35-40 minutes until a toothpick comes out clean.
- Cool for 10 minutes before removing from the pan. Garnish with chopped pistachios.
Notes
- Use fresh pistachios for best flavor.
- Replace yogurt with buttermilk if needed.
- Store covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Pistachio cake, olive oil cake, nutty dessert, Mediterranean baking