Strawberry Pistachio Olive Oil Cake
A delightful single layer cake featuring rich olive oil, nutty pistachios, and fresh strawberries, topped with whipped cream.
Servings: 8 slices
Calories: 250kcal
Cost: $15
Equipment
- 1 8" Round Cake Pan
- 1 Food Processor
- 1 Whisk
- 1 Mixer
Ingredients
all purpose flour
granulated sugar
raw pistachios
baking powder
baking soda
fine sea salt
eggs
extra-virgin olive oil
whole milk
lemons, zested & juiced
pure vanilla extract
fresh strawberries, rinsed, stemmed and halved or quartered
granulated sugar
champagne or citrus vinegar
chopped pistachios
heavy cream
powdered sugar
pure vanilla extract
Instructions
- Preheat oven to 350°F and grease an 8" pan.
- Blend pistachios with a tablespoon of flour until coarse.
- Whisk remaining flour, ground pistachios, sugar, baking powder, baking soda, salt, and lemon zest.
- In another bowl, mix eggs and olive oil until creamy, then add milk, lemon juice, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Bake for 35-40 minutes or until golden brown.
- Cool the cake for 30 minutes, then remove from pan.
- Mix strawberries with sugar and vinegar; let sit for 30 minutes.
- Whip cream with powdered sugar and vanilla until medium peaks form.
- Top cake with whipped cream and macerated strawberries before serving.
Notes
For best results, serve the cake fresh with toppings.