Pistachio Olive Oil Cake

Time: 45–50 minutes

Pan: 22–24 cm round

Texture: Soft & moist

• 3 large eggs (at room temperature)
• 1 cup granulated sugar
• 1/2 cup high-quality olive oil (lightly flavored)
• 1/2 cup milk or yogurt
• 1 cup finely ground pistachios
• 1 + 1/2 cups flour
• 1 packet baking powder (10 g)
• 1 packet vanilla extract
• 1 lemon zest (optional)
• A pinch of salt

For the topping (optional):

• Powdered sugar
• Chopped pistachios

1. Prepare the oven:
   Preheat the oven to 340°F (170°C) on the top and bottom settings.
   Grease and flour the pan or line the bottom with parchment paper.
2. Eggs & sugar:
   Beat the eggs and sugar for 2–3 minutes until light in color.
3. Liquids:
   Add the olive oil and milk (or yogurt) and mix briefly.
4. Dry ingredients: Sift in the flour, baking powder, vanilla, and salt. Mix with a spatula.
   5. Pistachios:
      Add the ground pistachios and lemon zest, and mix until homogeneous.
   6. Baking:
      Pour the mixture into the pan.
      Bake in a preheated oven for 40–45 minutes.
      Test with a toothpick.
   7. Serving:
      Remove from the pan once cooled.
      Sprinkle with powdered sugar and garnish with pistachios.

✨ Tips
• Olive oil keeps the cake moist and fresh for a long time.
• For a more intense pistachio flavor, you can add 1–2 tablespoons of pistachio paste.
• It goes very well with lemon or honey yogurt on the side