Celebrate spring with this pistachio olive oil cake. Durant Tuscan Olive Oil is added to the batter for richness and extra moisture. Each bite is light, fluffy, and full of earthy-meets-sweet flavor, making it ideal for any occasion. Top it all off with an optional olive oil glaze for an extra touch of sweetness. Recipe courtesy of Molly Allen
For the cake
1 ½ cups all-purpose flour
1 ¼ cups granulated sugar
¾ cup pistachios, shelled
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
2 tsp almond extract
½ cup Durant Tuscan Olive Oil
½ cup greek yogurt
For the glaze
1 cup powdered sugar
1 tbsp milk
1 tsp almond extract
1 tsp Durant Tuscan Olive Oil
Preheat the oven to 350 degrees. Pulse the pistachios in a food processor and grease a bundt pan with cooking spray.
In a large bowl, whisk together the flour, sugar, ground pistachios, baking powder, baking soda, and salt. Mix in the eggs, milk, almond extract, Tuscan olive oil, and Greek yogurt until just combined.
Pour the batter into the greased bundt pan and bake for 35 to 37 minutes until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it fully cool in the pan on a wire rack before removing.
To make the optional glaze, whisk together powdered sugar, milk, almond extract, and Tuscan olive oil. Drizzle the glaze over the cooled cake and garnish with additional crushed pistachios.
Enjoy!
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