Name: Orange Olive Oil Pistachio Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1/2 cup olive oil; Zest of 1 orange; 1/4 cup sugar; 2 large eggs; 1 1/2 cups all-purpose flour; 1/2 cup shelled pistachios, roughly chopped; 1 tsp baking powder; 1/2 tsp baking soda; Pinch of salt

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I still remember the first time I baked with my mother the kitchen smelled like orange rind and warm butter, and a radio hummed softly on the counter. We laughed when the batter splattered and I thought measuring spoons were magical. That memory lives in every simple cake I make now.

I’ve spent decades feeding friends and family from a small, well-loved kitchen in Louisville. I cook from memory, leaning on worn church cookbooks and my mother’s patient corrections. I test recipes so they work on hectic weeknights and on slow Sundays. My food stays cozy, family-friendly, and pork-free, and it leans on pantry staples and easy techniques. When I teach a recipe, I explain each step like I’m standing beside you, offering one reassuring tip at a time.

This Orange Olive Oil Pistachio Cake came from that mindset it’s unfussy, citrus-bright, and built to be made, sliced, and shared with minimal fuss. If you like old-school desserts with a fresh twist, you’ll find this cake fits right into a rotation of favorites alongside other timeless treats. For more ideas in that same spirit, check out classic cakes and pies that I often return to for inspiration.

Table of Contents

Why this recipe stands out

This Orange Olive Oil Pistachio Cake stands out because it marries bright citrus with a rich, silky crumb that olive oil creates. The cake keeps a tender, moist texture without butter, which means it slices cleanly and pleases folks who prefer an oil-based crumb.

Pistachios give a subtle nutty crunch that plays beautifully with orange zest, so every bite of Orange Olive Oil Pistachio Cake delivers a small surprise soft cake, tiny green flecks, and a burst of citrus. The recipe stays simple: no complicated syrups, no layered frostings, just straightforward mixing and a short bake time. That simplicity makes the Orange Olive Oil Pistachio Cake ideal for busy cooks who still want a dessert that looks and tastes thoughtful.

I like recipes that feel like they were made in someone’s kitchen for a Sunday crowd, and this Orange Olive Oil Pistachio Cake fits that bill. It travels well, keeps its flavor for a couple of days at room temperature, and pairs beautifully with a pot of coffee or a milky tea.

You can dress it up for company with a dusting of powdered sugar or a quick citrus glaze, or you can slice it for a quiet afternoon treat. Because the cake uses olive oil, it also appeals to home bakers who prefer pantry-friendly fats that don’t require room-temperature butter or creaming. If you’ve enjoyed any of the recipes in my collection, you’ll find the Orange Olive Oil Pistachio Cake steps right into that comforting fold.

How this recipe comes together

When you make Orange Olive Oil Pistachio Cake, you focus on balance: the olive oil gives moisture, the eggs help structure, the flour and leaveners lift, and the pistachios add texture. The method stays intentionally simple so the ingredients can shine. Start by whisking oil, sugar, and sharp orange zest until the mixture smells fresh and the sugar dissolves slightly. Add the eggs one by one, whisking to create an emulsion that helps the cake rise evenly. Separately, whisk together the dry ingredients and fold them gently into the wet mixture so you avoid overworking the batter. Stirring in the pistachios at the end prevents them from sinking and keeps the crumb studded with green crunch.

The Orange Olive Oil Pistachio Cake doesn’t require a mixer or elaborate tools; a whisk, a bowl, and a spatula do the job. Baking at a moderate temperature gives the cake a golden exterior while the center stays tender. Once it cools, the flavor opens and the orange aroma intensifies. If you like learning small tricks, note that letting the batter rest a few minutes after combining can settle the flour and help the cake bake more evenly. For more simple, reliable cakes to try alongside this Orange Olive Oil Pistachio Cake, take a peek at classic cakes and pies for ideas that share the same homey spirit.

Ingredients

1/2 cup olive oil
Zest of 1 orange
1/4 cup sugar
2 large eggs
1 1/2 cups all-purpose flour
1/2 cup shelled pistachios, roughly chopped
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C).
Grease an 8-inch round cake pan.
In a large bowl, whisk together olive oil, sugar, and orange zest.
Add the first egg and whisk until combined.
Add the second egg and whisk until smooth.
In another bowl, sift flour, baking powder, baking soda, and salt.
Stir the chopped pistachios into the dry ingredients.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into the prepared pan.
Bake for 25–30 minutes until the top is golden.
Insert a toothpick into the center to check doneness; it should come out clean.
Let the cake cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely.
Slice and serve the Orange Olive Oil Pistachio Cake with tea or coffee.

Serving ideas

You can serve Orange Olive Oil Pistachio Cake several ways depending on the mood. For a weekday tea, slice it thin and offer it plain; the cake’s citrus brightness and nutty crunch stand on their own. For a weekend brunch, top slices with a spoonful of mascarpone or Greek yogurt and a drizzle of honey. For a special occasion, dust the top lightly with powdered sugar and serve with candied orange slices or a scattering of toasted pistachios for color. Hot brewed coffee or a fragrant Earl Grey tea pairs especially well; the citrus in the tea echoes the orange in the cake.

If you want to dress the cake up further, make a quick orange glaze from powdered sugar and fresh orange juice and brush it over the warm cake so the glaze soaks in slightly. You can also serve the Orange Olive Oil Pistachio Cake alongside fresh berries or a scoop of vanilla ice cream for contrast. The cake’s texture holds up to spreads and toppings without becoming soggy, so it works well on dessert platters or as part of a coffee break spread. For similar plating and pairing ideas, see other recipes and tips in the classic cakes and pies collection that pairs well with everyday entertaining.

Storage tips

Store Orange Olive Oil Pistachio Cake at room temperature for up to two days, covered loosely with a cake dome or wrapped in a clean kitchen towel to keep the crust tender. Because the cake contains olive oil rather than butter, it stays moist without refrigeration for a surprisingly long time. If you need to keep it longer, wrap the cooled cake tightly in plastic wrap and then foil and refrigerate for up to five days. Bring chilled slices back to room temperature before serving so the oils soften and the flavor opens.

For longer storage, slice the cake and freeze individual pieces on a baking sheet until firm, then transfer them to a freezer-safe bag. Thaw slices overnight in the refrigerator and then let them come to room temperature before enjoying. Avoid storing the Orange Olive Oil Pistachio Cake near strong-smelling foods, as the olive oil can pick up odors. Reheat slices gently in a low oven for a few minutes if you prefer them warm this refreshes texture and aroma without drying the cake.

Simple tips for success

A few small habits help the Orange Olive Oil Pistachio Cake come out reliably every time. Measure your flour carefully spoon it into the cup and level it off to avoid a dense cake. Use freshly zested orange for the brightest aroma; zest holds more oils than pre-packaged peel. Chop pistachios roughly too fine and they disappear into the crumb, too large and they can weigh down the batter. Mix the batter just until the dry ingredients disappear; overmixing develops gluten and makes the cake tough.

Warm the eggs slightly (leave them out for 10–15 minutes) so they combine smoothly with the oil and sugar. Check the cake a few minutes before the suggested baking time; ovens vary, and you want a golden top with a clean toothpick rather than a dry interior. If you add a glaze, brush it on while the cake is warm so it sinks into the crumb for a glossy finish. Following these steps will help your Orange Olive Oil Pistachio Cake look and taste like it was baked in a welcoming home kitchen.

Flavor variations

This Orange Olive Oil Pistachio Cake adapts nicely if you want to change the flavor profile. Swap the orange zest for lemon zest for a brighter, sharper citrus note, creating a Lemon Olive Oil Pistachio Cake variation. Add a teaspoon of vanilla extract or a tablespoon of white yogurt to soften the tang and add a subtle richness. For a Middle Eastern twist, stir in a teaspoon of ground cardamom or a tablespoon of orange blossom water to the batter for floral complexity.

You can also experiment with the nuts: use chopped almonds for a classic pairing or toasted hazelnuts for a deeper, roasted flavor. If you like texture, fold in a handful of dried cranberries or chopped dried apricots for chew and color. For a glaze, try an orange-olive-oil-based glaze with a touch of honey to echo the cake’s flavor. Each of these small changes keeps the recipe familiar while letting your pantry and preferences guide the result. No matter the twist, the base of the Orange Olive Oil Pistachio Cake remains the same reliable canvas.

Frequently asked questions

Q: Can I use a different oil instead of olive oil?
A: Yes. You can use a mild vegetable or sunflower oil if you prefer a neutral flavor, but the olive oil adds a distinct richness and fruitiness that complements the orange and pistachios. If you do swap oils, use the same quantity and check flavor compatibility with any glaze you plan to use.

Q: How do I make sure the pistachios don’t sink?
A: Toss the roughly chopped pistachios in a tablespoon of flour before folding them into the batter. That light dusting helps suspend them more evenly. Also fold them in gently at the end of mixing to avoid overworking the batter.

Q: Can I make this cake gluten-free?
A: Yes, you can substitute a 1:1 gluten-free flour blend that includes xanthan gum. The texture will differ slightly, often a bit more crumbly, so handle the cake gently when slicing. Allow it to cool fully before cutting to improve sliceability.

Q: Is this cake suitable for freezing?
A: Absolutely. Freeze whole or sliced pieces in layers separated by parchment and wrapped tightly to keep freezer burn out. Thaw in the fridge then bring to room temperature before serving for best texture.

Q: How do I get a brighter orange flavor?
A: Use the zest from a large, fragrant orange and consider adding a tablespoon of fresh orange juice to the batter. You can also brush the warm cake with a simple syrup made from equal parts sugar and orange juice to intensify the citrus note.

Conclusion

If you want a fresh, straightforward cake that feels like a warm kitchen hug, this Orange Olive Oil Pistachio Cake fits the bill. It balances citrus brightness, nutty texture, and a moist, olive-oil-rich crumb that slices and serves easily. For a version with a Mediterranean twist and extra notes of orange and nuts, see this related recipe at Orange Pistachio Cake – Souvlaki For The Soul which inspired some flavor ideas and pairing suggestions.

Orange Olive Oil Pistachio Cake