Description
A moist, sophisticated olive oil cake infused with bright orange flavor and topped with a salty, crunchy pistachio crumble. This one-bowl recipe is forgiving, make-ahead friendly, and delivers a sophisticated taste with minimal effort.
Ingredients
Scale
- 1 cup (240ml) extra virgin olive oil
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- Zest of 2 large oranges (about 4 tablespoons)
- ½ cup (120ml) fresh orange juice
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- For the Crumble: ½ cup (115g) unsalted butter, cold and cubed
- For the Crumble: ½ cup (65g) all-purpose flour
- For the Crumble: ¼ cup (50g) granulated sugar
- For the Crumble: ½ cup (60g) roasted pistachios, finely chopped
- For the Syrup: ¼ cup orange juice
- For the Syrup: 2 tablespoons sugar
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a large bowl, whisk together olive oil, sugar, eggs, orange zest, and orange juice vigorously for 2 minutes until pale and thickened.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Pour dry ingredients into wet ingredients and gently fold with a spatula until just combined. Do not overmix.
- In a small bowl, combine crumble flour, sugar, and chopped pistachios. Cut in cold butter until mixture resembles coarse crumbs.
- Pour batter into prepared pan and smooth top. Sprinkle pistachio crumble evenly over the batter.
- Bake for 45-50 minutes until top is golden and a toothpick inserted in the center comes out clean.
- While baking, heat orange juice and sugar in a saucepan until sugar dissolves to make syrup.
- When cake is done, poke holes all over the top with a skewer and brush with warm syrup.
- Let cake cool in pan for 10 minutes, then release springform. Cool completely before dusting with powdered sugar and serving.
Notes
Ensure eggs are at room temperature for better emulsification. Use high-quality extra virgin olive oil as it is the main fat. Do not overmix the batter to avoid a tough cake. The cake tastes better the next day as flavors meld. Store in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Sugar: 18
- Sodium: 120
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: olive oil cake, orange cake, pistachio crumble, Mediterranean dessert, gluten-free option, dairy-free option, easy baking, one bowl cake