Pistachio Olive Oil Cake from The Coastal Table

"We love using yogurt and olive oil in this cake to make it a bit lighter. A fresh citrus syrup on top adds an indulgent finish and crunchy pistachios offer a nice contrast."

-Karen J. Covey, The Coastal Table


Pistachio Olive Oil Cake from The Coastal Table



1 T Unsalted Butter / for greasing

1¼ C Jansal Valley® Roasted Shelled Pistachios / divided

1½ C Flour

1½ t Baking Powder

¼ t Baking Soda

¼ t Kosher Salt

½ C Plain Greek Yogurt

½ C Extra Virgin Olive Oil

1 C Sugar

3 Large Eggs / beaten

Zest of 1 Lemon

for the glaze:

Juice from ½ Lemon

½ C plus 2 T Confectioners' Sugar



Preheat oven to 350° F.

Grease an 8" springform pan evenly with butter. Cut a piece of parchment to cover bottom of pan and grease top of it with additional butter, making sure all sides and bottom of pan are completely coated. Place pan on a large baking sheet and set aside.

Place pistachios in bowl of a food processor and pulse until coarsely chopped. Transfer ½ C (for garnish) and set aside.

In a medium bowl, combine flour, baking powder, baking soda, and salt.

In a large bowl, combine yogurt, olive oil, and sugar until well combined. Add eggs and lemon zest and mix until combined. Slowly stir in flour mixture, followed by ¾ C pistachios. Transfer to prepared pan and bake until a toothpick comes out clean, 30-40 minutes.

Remove cake from pan and allow to cool for about 10 minutes in pan. Carefully remove from pan (keeping it on its base) and transfer to a wire rack to cool completely.

Meanwhile, make glaze. In a small bowl, combine lemon juice and confectioners' sugar. Set aside.

Once cake has cooled completely, pour glaze slowly over top of cake allowing some of it to drip down sides of pan. Top cake with reserved pistachios and serve.

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