Why You’ll Love Grapefruit Pistachio Olive Oil Cake Recipe
This cake has a unique and sophisticated flavor profile, combining the earthy richness of pistachios with the tangy freshness of grapefruit. The olive oil keeps it tender and moist, while the citrus glaze on top adds a sparkling finish. It’s a versatile recipe that works for breakfast, brunch, or after-dinner treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Granulated sugar
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Grapefruit zest
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Eggs
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Extra virgin olive oil
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Fresh grapefruit juice
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Vanilla extract
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Shelled pistachios, finely chopped
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Optional glaze: powdered sugar and grapefruit juice
Directions
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Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan or loaf pan.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, combine sugar and grapefruit zest, rubbing together to release oils.
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Whisk in eggs, olive oil, grapefruit juice, and vanilla until smooth.
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Slowly fold in dry ingredients, then gently stir in chopped pistachios.
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Pour batter into prepared pan and smooth the top.
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Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack.
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Optional: whisk powdered sugar with grapefruit juice to make a glaze and drizzle over the cooled cake.
Servings and timing
Serves 8–10.
Preparation time: 15 minutes
Baking time: 40–45 minutes
Total time: 55–60 minutes
Variations
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Almond Twist: Replace pistachios with almonds or use a mix of both.
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Herbal Note: Add fresh thyme or rosemary for an aromatic flavor.
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Gluten-Free: Use a 1:1 gluten-free flour blend.
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Chocolate Drizzle: Top with a thin drizzle of melted white or dark chocolate.
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Extra Citrus: Swap half of the grapefruit juice for orange juice.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap tightly in plastic wrap and foil, then store for up to 2 months. Thaw at room temperature before serving. Warm slices gently in the microwave for 10–15 seconds if desired.
FAQs
Can I make this cake ahead of time?
Yes, it actually tastes better the next day as the flavors deepen.
Can I use bottled grapefruit juice?
Fresh juice is best for flavor, but bottled works in a pinch.
Do I need to peel the pistachios?
No, but using shelled, unsalted pistachios is recommended.
Can I use blood orange instead of grapefruit?
Yes, it will give a sweeter flavor and beautiful color.
Is the glaze necessary?
No, the cake is delicious on its own, but the glaze adds extra citrus punch.
What kind of olive oil should I use?
Use a mild, good-quality extra virgin olive oil for the best flavor.
Can I make this into cupcakes?
Yes, bake in muffin tins for 18–22 minutes.
Can I reduce the sugar?
Yes, you can reduce it slightly without affecting the structure.
Can I add yogurt for extra moisture?
Yes, substitute part of the oil with Greek yogurt for a tangy twist.
How do I prevent the cake from being too dense?
Make sure not to overmix the batter and measure flour correctly.
Conclusion
Grapefruit pistachio olive oil cake is a bright, nutty, and tender dessert that’s as beautiful as it is delicious. Whether served plain, glazed, or dressed up with toppings, it’s a versatile cake that brings a burst of citrusy freshness to any occasion.
Grapefruit Pistachio Olive Oil Cake
A moist and aromatic cake made with olive oil, fresh grapefruit zest and juice, and nutty pistachios — light, citrusy, and perfect with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios (plus extra chopped for garnish)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 1/2 cup plain Greek yogurt (or sour cream)
- 1/4 cup fresh grapefruit juice
- 2 tablespoons grapefruit zest
- 1 teaspoon vanilla extract
- Optional glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons fresh grapefruit juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment.
- In a bowl, whisk flour, ground pistachios, baking powder, baking soda, and salt.
- In another large bowl, whisk eggs and sugar until pale and fluffy. Slowly whisk in olive oil, yogurt, grapefruit juice, zest, and vanilla.
- Fold dry ingredients into wet until just combined. Do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool completely. If desired, whisk powdered sugar with grapefruit juice and drizzle over the top. Sprinkle with chopped pistachios.
Notes
- Use high-quality extra virgin olive oil for best flavor.
- Can be made ahead — flavors deepen the next day.
- Store covered at room temperature for up to 3 days.
