Orange Olive Oil Pistachio Cake is the kind of treat you make once and then casually bring to every special brunch or family dinner for the rest of the year. If your cakes tend to dry out or taste one-note, this one will be a happy surprise. It’s plush, citrusy without being too sweet, and has a gentle crunch from the pistachios that keeps every bite interesting. I make it on slow Sunday mornings, and the house fills up with the smell of warm oranges and toasty nuts. A slice with coffee feels like a small celebration. Ready to bake something that feels both cozy and a little bit fancy? 
Why you’ll love this recipe
If you want a cake that behaves and doesn’t need frosting to be good, this is it. The olive oil keeps the crumb tender, so it stays soft even the next day. The pistachios add a lovely texture that makes each bite feel special, and orange zest brightens the whole thing without tipping into bitter. Honestly, the Orange Olive Oil Pistachio Cake is my safety move when I’m cooking for people with different tastes. It’s simple to make, feels light, and slices beautifully.
Here’s what sets it apart:
Moist and delicate: The olive oil gives you a naturally tender crumb that doesn’t dry out. No need for complicated syrups or soaking.
Balanced flavor: Fresh orange zest and juice keep it bright, while honeyed pistachios bring a warm, nutty backdrop.
Foolproof for home bakers: You don’t need a mixer or fancy equipment. A couple of bowls, a whisk, and a standard pan are enough.
Want to jump to tips before you start? Check out the expert tips section so you bake with confidence. If you like browsing flavor twists, hop to possible variations for citrus swaps and gluten-free ideas.
“I made this for a small dinner with friends and everyone went quiet at first bite. It’s gently sweet, a little crunchy, and just so bright. I served it with whipped yogurt and a drizzle of honey, and there wasn’t a crumb left.”
For an overview of ingredients, baking time, and key substitutions, use the quick reference below. It’s a helpful snapshot if you’re checking your pantry before baking.
Possible variations
Make it yours with simple swaps
One of the best parts about this cake is how forgiving it is. If you’re out of something or you want to play with flavors, you’ve got options. Use a mellow extra-virgin olive oil for a fruity finish, or a lighter olive oil if you want the orange to shine more. Swap out pistachios with almonds or hazelnuts for a different crunch. If you’re someone who enjoys a light glaze, whisk powdered sugar with a little orange juice and drizzle just before serving.
Gluten-free? Use a trusted 1:1 baking blend. The olive oil really helps here by keeping the crumb soft. Dairy-free? This cake is naturally dairy-free if you skip yogurt toppings and go for fruit or a simple syrup.
Play with citrus and textures
Citrus can be flexible. Try a mix of orange and lemon zest for more zing, or go with blood orange when it’s in season to deepen the color and add a berry-like aroma. If you want more texture, fold in chopped pistachios and save some for the top. For extra fragrance, a pinch of cardamom or a little vanilla complements the orange without overpowering it.
If you’re planning ahead for a party or brunch menu, peek at serving suggestions for easy pairings and toppings that make this cake look restaurant-pretty without extra effort.
Expert Tips
Prep and mix like a pro
Bring your eggs to room temperature before mixing. This helps them blend evenly with the olive oil and keeps the batter smooth. Zest the oranges first, then juice them. Zesting is easier on whole fruit, and you’ll avoid losing any aromatic oils. When measuring flour, fluff it up with a spoon and level it off with a knife rather than scooping straight from the bag. That simple step helps prevent a tough crumb.
Use a nine-inch round pan or a standard loaf pan. Line it with parchment so the edges lift cleanly. If you prefer smaller portions, divide into mini loaf pans and shave a few minutes off the bake time.
Keep it tender and flavorful
Do not overmix. Once you add dry ingredients, whisk just until combined. The batter should be silky, not elastic. Taste your olive oil before baking. If it’s very peppery, you may want a lighter style so it doesn’t overshadow the citrus. The Orange Olive Oil Pistachio Cake tastes best when the orange flavor is front and center with a soft, warm nutty finish.
Stir in roughly chopped pistachios toward the end so they don’t sink. If your nuts are salted, reduce the salt in the recipe a touch. And if you like a glossy finish, brush a whisper of warm honey on top right after baking. Curious how to store it for later? Jump to storing tips to keep it fresh and soft.
Serving suggestions
Easy ways to plate it beautifully
You’ve baked a gorgeous cake. Now make it sing on the plate without any stress. Slice the Orange Olive Oil Pistachio Cake once it’s fully cool so you get clean edges and a neat crumb. For a party, I love to add a simple cloud of cream or yogurt on the side and a sprinkle of chopped pistachios for texture. A tiny pinch of flaky salt also makes the citrus pop.
- For breakfast: Serve with Greek yogurt and a drizzle of honey.
- For dessert: Add a spoon of mascarpone and a few orange segments.
- For a tea break: Dust with powdered sugar and pair with mint tea.
- For a showstopper: Drizzle a thin orange glaze and top with crushed pistachios.
If you’re prepping ahead for guests, slice and plate most of it, then keep a few larger pieces whole for a centerpiece. Want to keep leftovers tasting bakery-fresh? Pop over to storing for simple steps that actually work.
Storing
Keeping your cake fresh comes down to moisture management and airflow. Once cool, wrap it tightly or store in an airtight container. At room temperature, it’s happy for two days. After that, refrigerate for up to five days. The olive oil helps retain moisture, so the texture stays tender even after chilling. When you’re ready to serve from the fridge, let slices sit out for 15 to 20 minutes so the crumb softens.
- Room temperature: Up to 2 days, wrapped or in a sealed container.
- Refrigerator: Up to 5 days, well covered.
- Freezer: Wrap slices individually and freeze up to 2 months. Thaw at room temp.
- Refresh: Warm a slice in a low oven for 5 minutes to bring back the aroma.
Extra tip: If you’ve glazed the cake, let the glaze set completely before wrapping so it doesn’t stick. You can also store unglazed and add the glaze right before serving. If you want to revisit helpful baking reminders, use this quick jump to the expert tips section.
Common Questions
Can I use bottled orange juice? Fresh is best. The zest carries a lot of flavor, and bottled juice usually tastes flat. If you must, add extra zest to boost the aroma.
What kind of olive oil should I use? Choose a mild or medium extra-virgin olive oil with fruity notes. If your oil tastes very peppery, go lighter so it doesn’t overpower the cake.
Do I need a mixer? Nope. A whisk and two bowls are enough. Just be gentle once you add the dry ingredients.
How do I keep nuts from sinking? Chop them and fold in toward the end. You can also toss them in a teaspoon of flour first, but I usually don’t need to with this batter.
Can I add a glaze? Definitely. Mix powdered sugar with orange juice until pourable and drizzle over the cooled cake for a glossy, sweet finish.
A sweet little send off
There’s something satisfying about a dessert that looks pretty, tastes bright, and doesn’t ask much from you. This recipe is that sweet spot: simple steps, real ingredients, and a result that feels a little special. If you’re craving more ideas, I love reading how others riff on similar flavors like this thoughtful take on Orange Pistachio Cake, which offers a fun twist and helpful notes for home bakers. However you serve it, the Orange Olive Oil Pistachio Cake is one of those keepers you’ll come back to all season. Grab your bowl, zest those oranges, and enjoy every slice.
Orange Olive Oil Pistachio Cake
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A moist and tender cake filled with citrus flavor and crunchy pistachios, perfect for brunch or family dinners.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup olive oil
- 3 large eggs
- ¾ cup fresh orange juice
- 2 tablespoons orange zest
- 1 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the olive oil, eggs, orange juice, and orange zest until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the chopped pistachios gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Notes
For a glaze, mix powdered sugar with orange juice and drizzle over the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean