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.
