Pistachio-Olive Oil Cake

For easier prep, pulse pistachios in food processor until finely chopped. The cake can also be baked in a 2 1/4-quart tube pan and in mini-loaf pans as seen in photo.

Pistachio-Olive Oil Cake

About This Recipe

Yield:6 to 8
Active time:20 minutes
Total time:1 hour, 30 minutes
Special equipment:9- by 5-inch loaf pan
This recipe appears in: Let Them Eat: Pistachio-Olive Oil Cake


  • 1/2 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 3/4 cup olive oil
  • 1/3 cup dry Marsala wine
  • 1/3 cup milk
  • 1 tablespoon finely grated orange zest
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shelled, dry-roasted, salted pistachios, finely chopped (see Notes)


  1. 1

    Adjust oven rack to middle position and preheat oven to 375°F. Spray 9- by 5-inch loaf pan with nonstick baking spray.

  2. 2

    Beat sugar and eggs on medium speed until pale yellow, about 2 minutes. Add olive oil, Marsala, milk, and orange zest and beat until thoroughly combined, 1 to 2 minutes.

  3. 3

    Combine flour, baking powder, and salt in bowl. Lower speed to low and add flour mixture. Beat just until combined, about 1 minute, scraping the sides and bottom of bowl as necessary. Add pistachios and beat just until combined, about 30 seconds.

  4. 4

    Scrape batter into prepared pan and bake until cake tester inserted in middle of cake comes out clean, about 35 to 45 minutes.

  5. 5

    Cool cake in pan about 10 minutes, then turn over on rack and cool completely, about 1 hour. Serve.


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