Raspberry Pistachio Olive Oil Cake

This raspberry pistachio olive oil cake is a light yet indulgent dessert that I love making when I want something elegant but not overly complicated. The olive oil keeps it moist with a subtle fruity richness, the pistachios add a nutty depth, and the raspberries bring a bright burst of flavor. Topped with lightly sweetened whipped cream and raspberry preserves, it’s as beautiful as it is delicious.

Why You’ll Love This Recipe

I love this recipe because it blends simple pantry ingredients with fresh fruit and nuts for a cake that feels both rustic and refined. The olive oil makes the crumb tender and keeps it fresh for days, while the pistachios and raspberries give it a unique flavor profile. I also enjoy how versatile it is I can serve it plain for tea time or dress it up with cream and fruit for a special occasion.

Ingredients

1/2 cup raw pistachios, finely ground
1 cup granulated sugar
2 large eggs, at room temperature
pinch of orange zest
2/3 cup high-quality extra virgin olive oil
2 teaspoons vanilla extract
1/4 teaspoon almond extract (optional)
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup raspberries (fresh or frozen work!)

for the topping

1 cup heavy whipping cream
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
1/3 cup raspberry preserves
raspberries, for topping

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I begin by preheating the oven to 350°F and greasing a 9-inch round cake pan, lining the bottom with parchment paper.
2. In a food processor, I pulse the pistachios until finely ground.
3. In a large mixing bowl, I whisk together the sugar, eggs, and orange zest until pale and slightly thickened.
4. I slowly stream in the olive oil while whisking, followed by the vanilla and almond extract.
5. In another bowl, I combine the flour, baking powder, salt, and ground pistachios.
6. I gently fold the dry ingredients into the wet mixture until just combined.
7. I carefully fold in the raspberries, making sure not to overmix.
8. I pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
9. While the cake cools, I whip the cream with powdered sugar and vanilla until soft peaks form.
10. Once cooled, I spread the raspberry preserves over the top of the cake, then layer on the whipped cream. I garnish with fresh raspberries before serving.

Servings and Timing

This recipe makes 8–10 servings. It takes me about 20 minutes to prepare and 40 minutes to bake, for a total of around 1 hour.

Variations

Sometimes I swap the raspberries with blackberries or blueberries for a different flavor. I also like adding a splash of rose water to the whipped cream for a floral note. For a crunchier texture, I sprinkle chopped pistachios on top along with the raspberries.

Storage/Reheating

I store the cake in the fridge, covered, for up to 3 days. To keep the texture best, I wait to add the whipped cream topping until just before serving. The plain cake (without toppings) can also be wrapped and frozen for up to 2 months.

FAQs

Can I make this cake ahead of time?

Yes, I bake the cake a day in advance and store it at room temperature, then add the toppings before serving.

Do I need to toast the pistachios first?

No, I use raw pistachios, but lightly toasting them adds extra flavor.

Can I use frozen raspberries?

Yes, I add them straight from the freezer without thawing to prevent excess liquid.

Can I use another type of flour?

I sometimes replace half the all-purpose flour with whole wheat flour for a nuttier flavor.

What kind of olive oil works best?

I use a high-quality extra virgin olive oil with a mild, fruity flavor so it doesn’t overpower the cake.

Can I make this cake gluten-free?

Yes, I use a gluten-free all-purpose blend in place of the regular flour.

How do I keep the raspberries from sinking?

I toss them lightly in a bit of flour before folding them into the batter.

Can I skip the whipped cream topping?

Yes, the cake tastes delicious on its own or simply dusted with powdered sugar.

Can I use almond extract instead of vanilla?

I usually combine both, but almond extract alone works for a stronger nutty flavor.

Can I double this recipe?

Yes, I double the ingredients and bake in a 9×13-inch pan, adjusting the bake time to about 45–50 minutes.

Conclusion

I love making this raspberry pistachio olive oil cake because it’s moist, flavorful, and stunning on the table. The pistachios give it a rich nuttiness, the olive oil keeps it tender, and the raspberries add the perfect tart contrast. Whether I serve it plain or topped with cream and preserves, it’s always a crowd-pleaser.

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