Raspberry Pistachio Olive Oil Cake
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If you can’t, if you’re a fan of flavored forward cakes, this raspberry pistachio cake is for you. This soft olive oil cake is sprinkled with fresh raspberries and made with finely ground pistachios to give you a hint of nutty flavor.
Best Pistachio Olive Oil Cake
If you’re looking for a dessert in the same part of the elegant and effortless portion, this raspberry pistachio olive oil cake is it. Made with extra virgin olive oil, finely ground pistachios and juicy fresh raspberries, this single layer cake is soft, nutty and subtly sweet. It cleans up the fluffy whipped cream swoosh and tartrasberry jam population and feels like something you’ll get in a charming European cafe.
This olive oil cake is not only beautiful, but also packed with flavor and texture. Olive oil moisten the crumbs for days, and pistachios lend a rich, nutty depth and small burst of raspberries? pure gold. Whether you’re hosting a brunch, celebrating a birthday or wanting something a little more special, this cake will be a mark.
Why do you like this raspberry pistachio olive oil cake?
This cake is not your average olive oil cake. It’s fruity, nutty rich, fresh and refined. This is why you fall violently for it:
It’s naturally moist and soft thanks to the richness of olive oil and grand pistachios.
There are no multi-layer cake decorations that will give you a spasm of the hand. It’s surprisingly simple, but it’s worthy (and tastes) for a bakery. It’s perfectly paired with tea, coffee and sparkling wine, making it an all-occus snack. Customizable: Use blackberries instead of raspberries and lemon rinds instead of oranges… The possibilities are endless!
All the ingredients needed to whip this raspberry pistachio cake
This raspberry pistachio olive oil cake comes with pantry staples and some fresh, high quality ingredients. Here’s your grocery list:
Extra Virgin Olive Oil Granulate Sugar Egg Orange Peel Pistachio Ol Plus Powder Baking Powder Raspberries Heavy Whipped Cream Powder Sugar Raspberry Jam
Best Olive Oil Cake Tips
This cake is easy to make, but these additional tips guarantee the best possible results.
Use high quality extra virgin olive oil: It is a major flavor component, so the better the oil, the better the cake. Finely ground pistachios and almost like almond flour: you can use a food processor. Pulse in a short burst so that it doesn’t change to pistachio butter. Don’t overmix the batter, especially once you’ve added raspberries. You need some gentle creases. Let the cake cool completely before topping it with whipped cream to prevent it from melting.
This raspberry pistachio olive oil cake is everything I love in desserts. It balances creamy, crispy sweets and tarts, with the right amount of richness from olive oil. It’s the kind of cake you make yourself for everything from dinner parties to late Saturday afternoons, and your friends are definitely the ones who want you to make your recipes.
Happy baking!
xxx
printing
author: sofi | Broma Bakery
Preparation time: 45 minutes
Cooking time: 45 minutes
Total time: 2 hours
yield: 16 servings
category: Dessert
method: oven
cooking: Americans
unit:
USM
material
1/2 cup pistachio
1 cup Granule sugar
2 Large egg, orange skin, room temperature is in a pinch
2/3 cup High quality extra virgin olive oil
2 tsp Vanilla extract
1/4 tsp Almond extract (optional)
1 cup All-purpose flour
1 tsp baking powder
3/4 tsp salt
1 cup Raspberries (fresh or frozen work!)
For toppings
1 cup Heavy whipped cream
3 tablespoons Powdered sugar
1/4 tsp Vanilla extract
1/3 cup Raspberries store raspberries for toppings
Instructions
Preheat the oven to 350°F and arrange 8-inch round bread with parchment. Please put it aside. First, make pistachio flour. Place the pistachios in a food processor or high-powder blender and pulse until the pistachios are ground very finely. Please put it aside. Make a cake. Mix the whisk, eggs and orange peel into a bowl of a stand mixer with a whisk. Beat at medium speed until the mixture is light, fluffy and pale yellow, about 1 minute. If you don’t have a stand mixer, you can also do this by hand with a whisk. Lower the mixer to a slow speed and slowly drain the olive oil to emulsify. Make sure you go slowly so that the batter doesn’t split! Add the vanilla and almond extracts and mix well. Scrape the sides of the bowl and add ground pistachios, flour, baking powder and salt. Using a rubber spatula, fold together the ingredients until there are no flour stripes. Finally, gently fold the berries. Pour the batter into the prepared bread for 40-45 minutes, or the cake will turn bright golden and the knife inserted in the middle will almost clean. Set aside to cool completely. Once the cake is completely cool, make whipped cream. Combine heavy cream and powdered sugar in a bowl of stand mixer with whisk. Hit at medium slow speed until a medium peak forms. Add the vanilla extract and mix. Sprinkle whipped cream over the cooled cake and spread it in an even layer. Drop a drop of raspberry on top of the cake and use the back of the spoon to swirl the two together. Top with raspberries and chopped pistachios if necessary. Enjoy it immediately!
