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Raspberry Pistachio Olive Oil Cake

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This raspberry pistachio olive oil cake is a moist, tender dessert made with olive oil for richness, pistachios for nutty depth, and raspberries for a bright fruity contrast. Finished with whipped cream and raspberry preserves, it’s both rustic and elegant.

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 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)

1 cup heavy whipping cream

3 tbsp powdered sugar

1/4 tsp vanilla extract

1/3 cup raspberry preserves

Extra raspberries, for topping

Instructions

  1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
  2. Pulse pistachios in a food processor until finely ground.
  3. Whisk sugar, eggs, and orange zest until pale and slightly thickened.
  4. Slowly whisk in olive oil, vanilla, and almond extract.
  5. In a separate bowl, mix flour, baking powder, salt, and ground pistachios.
  6. Fold dry ingredients into wet mixture until just combined.
  7. Gently fold in raspberries without overmixing.
  8. Pour batter into pan and bake 35–40 minutes, or until a toothpick comes out clean.
  9. Cool completely on a wire rack.
  10. Whip cream with powdered sugar and vanilla until soft peaks form.
  11. Spread raspberry preserves on cooled cake, top with whipped cream, and garnish with raspberries before serving.

Notes

Toss raspberries in a little flour to prevent sinking.

Use raw pistachios, or toast them lightly for extra flavor.

The cake is delicious plain or dusted with powdered sugar if skipping the toppings.

The plain cake can be wrapped and frozen for up to 2 months.

Nutrition

Find it online: https://justsosavory.com/raspberry-pistachio-olive-oil-cake/