The aroma of citrus and nuts baking in the oven is simply divine. Today, I’m sharing a recipe that’s become a personal favorite: Pistachio Olive Oil Cake with Orange Glaze. This cake is incredibly moist, flavorful, and surprisingly easy to make. It’s the perfect treat for any occasion, from a casual brunch to a special celebration.
Why You Will Love This Recipe
This Pistachio Olive Oil Cake with Orange Glaze is more than just a cake; it's an experience. The olive oil keeps the cake unbelievably moist, while the pistachios add a delightful nutty crunch and beautiful green color. The bright orange glaze complements the rich flavors perfectly, creating a harmonious balance that's both refreshing and comforting. Unlike some cakes that can be dry or overly sweet, this one has a delicate crumb and a sophisticated flavor profile that will impress your family and friends. Plus, it's a one-bowl recipe, which means less cleanup!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup olive oil (extra virgin or light tasting)
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup shelled, unsalted pistachios, finely chopped
For the Orange Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Step-by-Step Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This ensures the cake doesn't stick and comes out easily.
2. Combine Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly.
3. Add Wet Ingredients:
Add the sugar, olive oil, eggs, buttermilk, and vanilla extract to the dry ingredients. Mix until just combined. Be careful not to overmix.
4. Stir in Pistachios:
Gently fold in the chopped pistachios. Make sure they are evenly distributed throughout the batter.
5. Pour into Pan and Bake:
Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool the Cake:
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to cool evenly.
7. Prepare the Orange Glaze:
While the cake is cooling, whisk together the powdered sugar, orange juice, and orange zest in a small bowl until smooth. Add more orange juice if needed to reach your desired consistency. The glaze should be thick but pourable.
8. Glaze the Cake:
Once the cake is completely cool, drizzle the orange glaze evenly over the top. Let the glaze set for a few minutes before serving.
Serving Suggestions
This Pistachio Olive Oil Cake with Orange Glaze is fantastic on its own, but it also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch setting, serve it alongside fresh fruit and a cup of coffee or tea.
To elevate the presentation, sprinkle some extra chopped pistachios or orange zest on top of the glaze before it sets. This adds visual appeal and enhances the flavors.
This cake is perfect for any occasion, from a simple afternoon treat to a festive holiday dessert. It’s elegant enough for a dinner party yet easy enough to make for a weeknight indulgence.
Storage and Reheating
Store any leftover Pistachio Olive Oil Cake with Orange Glaze in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to 5 days.
To reheat, simply warm a slice in the microwave for 10-15 seconds. Alternatively, you can enjoy it cold or at room temperature. The olive oil keeps the cake moist, so it stays delicious even after a few days.
Key Details
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Servings: 8-10 slices
Equipment Needed:
- 9-inch round cake pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Wire rack
Pistachio Olive Oil Cake with Orange Glaze
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup olive oil extra virgin or light tasting
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup shelled unsalted pistachios, finely chopped
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the sugar, olive oil, eggs, buttermilk, and vanilla extract to the dry ingredients. Mix until just combined.
- Gently fold in the chopped pistachios.
- Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, whisk together the powdered sugar, orange juice, and orange zest in a small bowl until smooth.
- Drizzle the orange glaze evenly over the top of the cooled cake. Let the glaze set for a few minutes before serving.
