A pistachio olive oil cake that gets the balance just right
right. The poster child of bowl-and-whisk cakes is an easy one to whip up, but my Google search history reveals how things don’t always turn out as well as expected. That’s why up to this point, I’ve been content getting my fix at local places likeget it right, but I knew I couldn’t avoid homemade olive oil cake forever. Maybe it’s the spring cleaning energy in the air, but I decided that it was time to finally check it off on my to-do list.
There are tons of olive oil cake recipes online , but I knew I wanted to create something that was more “cake” than “olive oil” — scented with good quality extra-virgin olive oil, yes, but neither overwhelmingly aromatic nor obviously a textbook olive oil cake upon first bite. I envisioned a crumb that was soft but structured, and an overall simple and homey dessert that had enough going on to prompt people to ask what exactly they were eating.
After a few rounds of testing, I’m happy to have landed on this pistachio olive oil cake. It may not be the most “classic” version, but I personally like it better that way. Finely ground raw pistachios are whisked into the dry ingredients for an edge of nutty flavor, and though olive oil adds moisture and flavor to each slice, it’s not pulling all the weight when it comes to the texture .
As the weather finally warms up, this cake is a fun recipe to add to your spring baking repertoire. Neither wholly a pistachio cake nor an olive oil cake, it’s a balanced hybrid that reminds me of sunshine, civilized mornings, and dinner parties where no one is in a hurry to leave — a cake, in other words, that I’d consider it a success.
Preheat the oven to 325 degrees. Grease an 8-inch round cake pan with nonstick cooking spray. Line the bottom with a parchment circle and grease the parchment.Sift the flour, baking powder, and salt into a medium bowl and whisk to combine. Pulse the pistachios in a food processor until ground to a fine powder, then whisk the nut powder into the dry ingredients.
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