Pistachio and Olive Oil Cake Recipe - Sweet Perfection

There is something undeniably sophisticated about an Italian olive oil cake. Unlike butter-based sponges, which can sometimes feel heavy, an olive oil cake is prized for its incredibly moist, silky crumb and a subtle fruity undertone that lingers on the palate.

When you pair the golden richness of extra virgin olive oil with the vibrant, nutty earthiness of pistachios, you get a dessert that is as beautiful to look at as it is to eat.

The Magic of Olive Oil in Baking

Using a high-quality oil, such as a cold-pressed Extra Virgin Olive Oil, ensures the cake stays fresh for days. It provides a delicate floral note that balances the sweetness of the sugar, making it the perfect partner for a sharp espresso or a glass of Vin Santo.

Carluccio's Extra Virgin Olive Oil

Carluccio’s L’oro di Calabria is a superior category extra virgin olive oil that truly lives up to its name, "the gold of Calabria". Sourced from the sun-drenched "toe" of Italy’s boot, this oil is crafted exclusively from Carolea olives harvested from centenary trees. To ensure the highest quality, the olives are handpicked and cold-pressed within hours of harvest, preserving an intense, green, and fruity profile. On the palate, it reveals a complex harmony of flavours: vibrant notes of tomato and fresh grass are complemented by a rounded body, finishing with a distinctive peppery kick and a lingering aftertaste of almonds, chilli, and citrus. It is an exceptional finishing oil, perfect for drizzling over grilled seafood, seasonal salads, or a simple bowl of rustic vegetable soup.

Pistachio & Olive Oil Cake

A refined, rustic Italian classic.

Prep time: 15 minutes

Bake time: 45–50 minutes

Ingredients

• 200g Shelled Pistachios (finely ground)

• 150g Plain Flour (or ‘00’ Flour for a lighter texture)

• 200g Golden Caster Sugar

• 3 Large Free-range Eggs

• 180ml Extra Virgin Olive Oil

• 100ml Whole Milk

• 1 tsp Baking Powder

• A pinch of Sea Salt

• Zest of 1 Lemon

Method

1. Prepare the Base: Preheat your oven to 180°C}. Grease and line a 20cm springform cake tin with baking parchment.

2. Whisk the Eggs: In a large bowl, whisk the eggs and sugar together for about 5 minutes until the mixture is pale, thick, and has doubled in volume.

3. Emulsify: Slowly pour in the olive oil and milk while continuing to whisk gently. Stir in the lemon zest.

4. Fold in Dry Ingredients: Sift the flour, baking powder, and salt into the bowl. Add the ground pistachios. Fold everything together with a large metal spoon or spatula until just combined—be careful not to knock out too much air.

5. Bake: Pour the batter into the prepared tin. Bake for 45 to 50 minutes, or until a skewer inserted into the centre comes out clean.

6. Cool and Finish: Let the cake cool in the tin for 10 minutes before transferring to a wire rack.

Serving Suggestion

This cake needs very little adornment. A simple dusting of icing sugar is traditional, but for a truly indulgent Carluccio’s experience, serve a thick slice with a dollop of sweetened mascarpone or a spoonful of Greek yoghurt and a few crushed pistachios on top.

Chef’s Note: For an extra layer of flavour, try lightly toasting your pistachios in a dry pan before grinding them. This releases the natural oils and intensifies that signature green hue.