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Moist Pistachio Olive Oil Bundt Cake

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A moist and tender bundt cake featuring finely ground pistachios and fruity extra virgin olive oil, perfect for parties and casual get-togethers. This cake offers a unique flavor profile with a delicate crumb and subtle sweetness.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (about 130g) finely ground shelled, unsalted pistachios
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 large eggs, room temperature
  • ¾ cup (180ml) extra virgin olive oil
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp lemon juice)
  • 1 tsp vanilla extract
  • Optional Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with olive oil and dust lightly with flour, tapping out the excess.
  2. In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and finely ground pistachios to ensure even distribution.
  3. In a separate bowl, beat the eggs with granulated sugar until pale and fluffy, about 2-3 minutes. Slowly stream in the olive oil while continuing to whisk, then add the buttermilk and vanilla extract. The batter will look silky and smooth.
  4. Gradually fold the dry ingredients into the wet ingredients with a spatula until just combined. Do not overmix; stop when no flour is visible. The batter will be thick but pourable.
  5. Pour the batter into the prepared bundt pan, spreading evenly and smoothing the top. Tap the pan lightly on the counter to release any air bubbles.
  6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back slightly when pressed.
  7. Let the cake cool in the pan for 15 minutes before carefully inverting onto a cooling rack to cool completely.
  8. If desired, prepare the lemon glaze by whisking powdered sugar, lemon juice, and olive oil until smooth. Drizzle over the cooled cake for a glossy, zesty finish.

Notes

Use a fruity, mild extra virgin olive oil for best flavor. Grind pistachios finely but avoid turning them into a paste. Do not overmix the batter to keep the crumb tender. Room temperature eggs and buttermilk blend more smoothly. Start checking the cake at 40 minutes to avoid overbaking. Grease and flour the bundt pan well to prevent sticking. The cake tastes better the next day and can be stored at room temperature for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: pistachio cake, olive oil cake, bundt cake, moist cake, easy dessert, party dessert, nutty cake, lemon glaze

Find it online: https://tempotaste.com/moist-pistachio-olive-oil-bundt-cake-recipe-easy-perfect-dessert-for-parties/