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Strawberry Pistachio Olive Oil Cake Recipe

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4.2 from 12 reviews

This Strawberry Pistachio Olive Oil Cake is a moist and flavorful dessert featuring a tender olive oil cake studded with ground pistachios and lemon zest, topped with macerated fresh strawberries and fluffy whipped cream. The combination of citrus brightness and nutty richness creates a delightful treat perfect for gatherings or everyday indulgence.

Ingredients

Cake

  • 1 cup all purpose flour
  • 1/2 cup raw pistachios
  • 1 cup granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup whole milk
  • 2 medium lemons, zested and juiced
  • 1 teaspoon pure vanilla extract

Strawberry Topping

  • 4 cups fresh strawberries, rinsed, stemmed and halved or quartered
  • 2 tablespoons granulated sugar
  • 2 tablespoons champagne, citrus or wine vinegar
  • 1/4 cup chopped pistachios

Whipped Cream Topping

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F and position a rack in the center. Lightly grease an 8-inch round pan and line its bottom with parchment paper to prevent sticking.
  2. Prepare Ground Pistachios: Combine the raw pistachios with 1 tablespoon of the flour in a food processor. Pulse until the mixture becomes a coarse meal; this prevents turning into pistachio butter and absorbs the oils.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the remaining flour, the ground pistachios, granulated sugar, baking powder, baking soda, salt, and lemon zest to evenly distribute all dry components.
  4. Combine Wet Ingredients: In a large bowl, whisk the eggs and olive oil until thick, creamy, and smooth. Add in the milk, 2 tablespoons of lemon juice, and vanilla extract, whisking to combine.
  5. Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet mixture, whisking gently until just combined without overmixing.
  6. Bake the Cake: Pour the batter into the prepared pan, then bake for 35 to 40 minutes until the top is golden brown and springs back when gently pressed.
  7. Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes, then run a spatula around the edges and turn the cake out onto the rack to cool completely for at least 30 minutes to 1 hour.
  8. Prepare Strawberry Topping: While the cake cools, combine the strawberries, sugar, and vinegar in a bowl. Gently toss and let sit for 30 minutes to macerate and form a thick syrup.
  9. Make Whipped Cream: Using a mixer or a chilled bowl and whisk, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until medium peaks form — about 3 to 4 minutes.
  10. Assemble and Serve: For a party presentation, spread whipped cream over the entire cake, top with macerated strawberries and chopped pistachios just before serving. For single servings, store the toppings separately and add fresh to each slice as you serve for optimal freshness.

Notes

  • Using the flour with pistachios in the food processor prevents pistachios from turning into butter.
  • Chill the mixing bowl and whisk before whipping cream to speed up the process.
  • The cake can be fully assembled and refrigerated for several hours before serving or decorated per slice for best freshness.
  • Fresh lemon zest and juice add bright citrus notes complementing the nutty olive oil flavor.
  • The vinegar in the strawberry topping enhances the fruit’s natural sweetness.

Find it online: https://simpleplatter.com/strawberry-pistachio-olive-oil-cake-recipe-2/