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Raspberry Pistachio Olive Oil Cake

Raspberry Pistachio Olive Oil Cake: A Deliciously Moist Delight

This Raspberry Pistachio Olive Oil Cake marries nutty richness with vibrant raspberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Raw Pistachios Ground into flour
  • 1 cup Granulated Sugar Replace with coconut sugar for a less refined option
  • 3 Large Eggs Can use egg substitutes for a vegan option
  • 1 tbsp Orange Zest Lemon or lime zest can be used instead
  • 1/2 cup Extra Virgin Olive Oil Other oils like avocado can be used
  • 1 tsp Vanilla Extract Use almond extract for an alternative taste
  • 1/2 tsp Almond Extract Optional, omit if nut allergies are a concern
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option
  • 1 tbsp Baking Powder Baking soda can be an alternative with acid
  • 1/2 tsp Salt Adjust based on nut type
  • 1 cup Raspberries Use frozen if fresh isn’t available
For the Whipped Topping
  • 1 cup Heavy Whipping Cream Use non-dairy whipping cream for a dairy-free option
  • 2 tbsp Powdered Sugar Can reduce or replace with a sugar-free alternative
  • 1/2 tsp Vanilla Extract Omit for plain cream
  • 1/3 cup Raspberry Preserves Can use any fruit preserves

Equipment

  • stand mixer
  • Food Processor
  • 8-inch round cake pan
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper.
  2. Grind your raw pistachios in a food processor until they resemble fine flour.
  3. In a stand mixer, whisk together granulated sugar, large eggs, and orange zest until light and fluffy, about 4-5 minutes.
  4. Gradually add the extra virgin olive oil, mixing at low speed, then add vanilla and almond extracts.
  5. Fold in the ground pistachio flour, all-purpose flour, baking powder, and salt until just combined. Gently fold in fresh raspberries.
  6. Pour the batter into the prepared pan and bake for 40-45 minutes, until golden brown and a toothpick comes out mostly clean.
  7. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Whip heavy cream with powdered sugar and vanilla extract until medium peaks form.
  9. Spread whipped cream on top of the cooled cake, swirl in raspberry preserves, and garnish with extra raspberries for presentation.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Beat eggs well to achieve best texture. Avoid over-processing pistachios and add oil slowly to emulsify properly.

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