Pistachio Olive Oil Cake with Orange Glaze
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.
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.