Description
The Strawberry Pistachio Olive Oil Cake is a moist and flavorful cake that blends the sweet and tangy flavors of fresh strawberries with the earthy, slightly sweet crunch of pistachios. The use of extra virgin olive oil adds a unique depth to the cake’s flavor and helps keep it moist for days. It’s a light yet satisfying dessert that works perfectly for afternoon tea, a summer picnic, or a celebratory event.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup extra virgin olive oil (use a mild, fruity variety)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, enhances nutty flavor)
- 1/2 cup plain Greek yogurt or sour cream
- 1 cup fresh strawberries, hulled and chopped (plus extra for topping)
- 1/2 cup shelled pistachios, finely chopped (plus extra for garnish)
- For the Optional Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons lemon juice or milk
- A pinch of salt
Equipment
- 8-inch or 9-inch round cake pan (or loaf pan)
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Parchment paper (optional for lining the pan)
Instructions
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch or 9-inch round cake pan and line the bottom with parchment paper for easy removal (optional). Lightly flour the sides of the pan.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients:
- In a large mixing bowl, whisk the sugar and olive oil together until well combined.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the vanilla extract and almond extract (if using), followed by the Greek yogurt or sour cream, until smooth.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet mixture, stirring with a spatula or whisk until just combined. Avoid overmixing.
- Fold in Strawberries and Pistachios:
- Gently fold in the chopped strawberries and finely chopped pistachios, ensuring they are evenly distributed in the batter.
- Bake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 30 minutes.
- Cool:
- Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Prepare Optional Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice (or milk), and a pinch of salt until smooth. Adjust the consistency by adding more liquid or sugar as needed.
- Drizzle the glaze over the cooled cake.
- Garnish and Serve:
- Top with additional chopped strawberries and pistachios for a beautiful presentation.
- Slice and serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
This cake gets even more flavorful the next day, making it a great make-ahead dessert. Serve with a dollop of whipped cream or a scoop of vanilla gelato for an indulgent twist. The combination of fruity olive oil, juicy strawberries, and nutty pistachios makes this cake a standout for brunches or special occasions!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: Moderate
Keywords: Strawberry Pistachio Olive Oil Cake