Apricot and Pistachio Olive Oil Cake

Olive Oil Cake

Prep time: 20 minutes
Cook time:
1 hour 15 minutes
Total time:
3 hours 45 minutes (includes cooling time)

Servings/Yield: 10 Servings

Maybe it’s because we’re Californians, but we just love a good olive oil cake recipe. This apricot and pistachio olive oil cake recipe has so much of the Golden State’s bounty that we declare it should be the official State Cake of California: the natural tart-sweetness of dried apricots; the brightness of fresh orange juice and zest; grassy and peppery olive oil; and sweet, crisp candied pistachios. Have this wholesome cake with your morning coffee for a light breakfast, or with a glass of buttery Chardonnay as an afternoon snack. You can top it with whipped cream and crushed candied pistachios to make it the perfect end to a grilled dinner on the patio. This olive oil cake recipe will work just fine with a lighter olive oil, so you can save your expensive extra virgin olive oil for salads. That said, using a splash of the good stuff will go a long way toward boosting the cake’s flavor.

Ingredients:

  • 2 cups all-purpose flour

  • ¾ teaspoon fine sea salt

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ cup roughly chopped dried apricots

  • 1 cup extra virgin olive oil

  • 1 cup plain unsweetened yogurt (whole milk or low fat)

  • 3 eggs

  • Zest of 1 orange

  • ½ cup fresh orange juice

  • 1 bag (5 ounces) SantéⓇ Candied Pistachios

Directions:

  1. Preheat oven to 350℉. Lightly oil a 10” springform pan and place a parchment round in bottom of pan.

  2. In a medium bowl whisk together flour, salt, baking soda, and baking powder. Toss apricots in flour mixture.

  3. In a separate large bowl whisk together oil, yogurt, eggs, and orange zest and juice. Add dry ingredients to wet ingredients and fold in until combined and smooth. Fold in pistachios.

  4. Scrape batter into prepared pan and bake until deep golden brown and a wooden skewer inserted in center comes out clean, about 1 hour 15 minutes. Let cool in pan for 30 minutes, then run a thin knife around inside edge of pan and remove outer ring. Let cake cool completely, about 2 hours.


See Our Other Pistachio Recipes


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