Description
This Orange Pistachio Olive Oil Cake is a moist, flavorful dessert combining zesty orange, rich pistachios, and fruity extra virgin olive oil. Topped with crunchy pistachios and drizzled with a fragrant saffron syrup infused with orange and rosewater, this cake offers a delightful balance of nutty, citrus, and floral notes perfect for any occasion.
Ingredients
Scale
Cake
- 180ml (¾ cup) extra virgin olive oil
- 200g (1 cup) granulated sugar
- 3 large eggs
- 120ml (½ cup) fresh orange juice
- Zest of 1 large orange
- 1 tsp vanilla extract
- 200g (1½ cups) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 60g (½ cup) ground pistachios
- 30g (¼ cup) chopped pistachios (for batter and topping)
Saffron Syrup
- 120ml (½ cup) water
- 100g (½ cup) sugar
- Pinch of saffron threads
- 1 tbsp fresh orange juice
- ½ tsp rosewater (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 175°C (350°F) and grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground pistachios until evenly combined.
- Combine wet ingredients: In a separate large mixing bowl, whisk the extra virgin olive oil, granulated sugar, and eggs together until the mixture is pale and creamy. Then stir in the fresh orange juice, orange zest, and vanilla extract.
- Incorporate dry into wet: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Fold in chopped pistachios: Gently fold the 30g chopped pistachios into the batter for added texture and flavor.
- Prepare to bake: Pour the batter into the prepared cake pan, smoothing the top. Sprinkle with the remaining chopped pistachios evenly over the batter.
- Bake the cake: Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Make saffron syrup: While the cake bakes, combine water, sugar, and saffron threads in a small saucepan. Bring to a simmer over medium heat and cook until the sugar dissolves completely. Remove from heat and stir in fresh orange juice and rosewater if using.
- Syrup the cake: When the cake is done, allow it to cool slightly. Poke holes all over the surface using a skewer or fork, then slowly drizzle the warm saffron syrup over the cake to soak in and add moisture and fragrance.
- Serve: Let the cake cool completely before slicing. Enjoy as a delightful dessert or with tea or coffee.
Notes
- Use fresh orange juice and zest for the most vibrant citrus flavor.
- Rosewater is optional but adds a lovely floral note to the syrup.
- To toast pistachios for extra flavor, lightly toast them in a dry pan before chopping.
- The cake keeps well at room temperature covered, or refrigerated for up to 3 days.
- For gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
