Print

Strawberry Pistachio Olive Oil Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

This Strawberry Pistachio Olive Oil Cake is a moist, flavorful dessert combining the nutty richness of pistachios with bright, fresh strawberries and a hint of citrus. Made with whole ingredients including olive oil and fresh lemon zest, it is topped with macerated strawberries and fluffy whipped cream, creating a perfect balance of textures and flavors ideal for celebrations 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 & 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 the bottom with a parchment paper round to prevent sticking.
  2. Prepare Pistachio Flour: Combine the raw pistachios and 1 tablespoon of the all-purpose flour in a food processor. Pulse several times until the pistachios break down into a coarse meal. This helps prevent turning into pistachio butter by absorbing the nuts’ oils.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the remaining all-purpose flour, ground pistachios, granulated sugar, baking powder, baking soda, sea salt, and lemon zest until evenly combined.
  4. Mix Wet Ingredients: In a large mixing bowl, whisk the eggs together with the olive oil until the mixture becomes thick, creamy, and smooth. Then whisk in the whole milk, 2 tablespoons of fresh lemon juice, and vanilla extract.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, whisking gently until just combined to avoid overmixing.
  6. Bake the Cake: Pour the batter into the prepared 8-inch pan and bake for 35 to 40 minutes. The cake is done when it is golden brown on top and springs back when you press it lightly with a finger.
  7. Cool the Cake: Let the cake cool in the pan on a wire rack for 30 minutes. Run an offset spatula around the edges to loosen it, then invert the cake onto the rack and cool completely for an additional 30 minutes to 1 hour.
  8. Prepare Strawberry Topping: While the cake cools, combine sliced strawberries, granulated sugar, and vinegar in a medium bowl. Gently toss to mix, then set aside for 30 minutes to macerate and develop a syrupy consistency.
  9. Make Whipped Cream: In a chilled bowl, use a stand mixer or handheld mixer fitted with a whisk attachment to whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until medium peaks form, about 3 to 4 minutes. Alternatively, whip by hand with a chilled metal whisk and bowl.
  10. Assemble the Cake - Party Style: For a finished cake presentation, spread the whipped cream evenly over the entire cooled cake. Pile the macerated strawberries on top and sprinkle with chopped pistachios. Best assembled just before serving to preserve freshness, or store fully assembled in the refrigerator for several hours.
  11. Assemble the Cake - Single Serving: If enjoying over several days, store the whipped cream and macerated strawberries separately in sealed containers. Slice cake wedges as desired and top each piece fresh with whipped cream, strawberries, and chopped pistachios to maintain optimal freshness.

Notes

  • The pistachios should be ground coarsely to avoid turning into pistachio butter by absorbing oils.
  • Macerating strawberries with sugar and vinegar creates a delicious tangy syrup that complements the cake.
  • Chilling the bowl and whisk before whipping cream helps it whip faster and more easily.
  • Use extra-virgin olive oil for a fruity flavor, but avoid overly strong varieties to keep the cake balanced.
  • When assembling for a party, add toppings just before serving for the freshest presentation.

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