Pistachio Olive Oil Cake with Whipped Cream

pistachio olive oil cake, birthday, home baker, whipped, summer, dessert

PISTACHIO OLIVE OIL CAKE WITH WHIPPED CREAM

makes 12-14 servings | active time: 30 minutes | full time: 1.5 hours

this pistachio olive oil cake is soft, subtly sweet, and surprisingly addictive. it gets its rich, nutty flavor from Creamy Pistachio Spread and stays unbelievably moist thanks to the olive oil—no dry crumbs here. the texture is tender and velvety, the kind of cake that gets better with time. topped with a cloud of lightly sweetened whipped cream, it's effortless but impressive.

recipe development by @itslivstrong

ingredients:

1 cup (125g) all-purpose flour
1/2 cup (65g) pistachio flour (toasted and ground pistachios)
1 tsp (5g) baking powder
pinch of salt (2g)
1/2 cup (125g) Creamy pistachio spread
1/2 cup (119g) olive oil
3/4 cup (150g) granulated sugar
2 eggs, room temp
1 tsp (5g) vanilla extract

instructions:

preheat your oven to 350°F.
combine your dry ingredients (except pistachio flour) and whisk.
in a separate bowl add your wet ingredients and combine. add your eggs one at a time and whisk completely.
add your pistachio flour to your wet mixture and combine until there are no clumps. add in the rest of your dry ingredients and stir until just combined.
transfer the mixture to your prepared cake tin and bake until your cake is golden and a toothpick inserted comes out clean. (this can take anywhere from 30-40 mins depending on the size of pan or tin you use! so keep an eye out.)
top with fresh whipped cream and berries and enjoy! 💚⭐

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