Sicilian Pistachio Olive Oil Cake Recipe
Make a delicious Sicilian Pistachio Olive Oil Cake Recipe using the best pistachios in the world! Giannetti Artisans sources excellent Sicilian Pistachio Flour from Bronte. It’s fair to say that Bronte pistachios are quite expensive, but spending a few dollars is well worth the taste for all your baking needs!
Try a great recipe using Giannetti Artisans Sicilian Pistachio Flour, excellent certified IGP Extra Virgin Olive Oil, and artisan-made Acacia Honey from Tuscany!
Preparation Time: 20 min
Cake Ingredients:
- 1 1/2 cups (180 g) whole wheat pastry flour or unbleached all-purpose flour
- 1 cup (100 g) pistachio flour
- 2 tablespoons lemon zest
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup olive oil
- 1/4 cup honey
- 1/4 cup whole milk
- 3 large eggs
Frosting Ingredients:
- 6 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup confectioners’ sugar
- 1 to 2 tablespoons of honey
- 2 to 3 tablespoons heavy cream
Instructions Pistachio Olive Oil Cake Recipe:
- Preheat oven to 350Ëš. Grease an 8-inch round pan with oil.
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 For the Pistachio Olive Oil Cake, mix the flour, pistachio flour, lemon zest, baking soda, and salt in a medium-sized bowl. In another bowl, blend the olive oil, honey, milk, and eggs. Combine the wet mixture with the dry ingredients, stirring until well combined.
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 Transfer the batter into the oiled pan, spreading it evenly. Bake for 20 to 22 minutes, or until the cake is golden brown and has risen. Allow to cool for 10 minutes.
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Once cooled, use a knife to gently loosen the edges, then invert the cake onto a serving plate to cool completely.
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To prepare the frosting, use a hand or stand mixer to blend the cream cheese and butter. Incorporate the confectioner’s sugar, a tablespoon of honey, and two tablespoons of heavy cream. Keep mixing until the frosting achieves a smooth consistency. Taste it and add more honey if you prefer. If the frosting seems too thick, mix in an additional tablespoon of heavy cream. Spread the frosting over the cake and, if you like, sprinkle it with pistachio meal.
Credits: Sicilian Pistachio Olive Oil Cake Recipe by Giannetti Artisans
Please call clay alder
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Just wrote you an email Clay!
I am not a big fan of pistachio, can I substitute some other flavor flour?
The cake looks delicious!
Hello,
I don’t think it would taste the same with another flour. The pistachio flour is amazing so I don’t know how it would taste with another flour. If you make a substitution, please let me know.
I make a very good olive oil cake and was looking forward to trying this recipe. One thing I learned was that refrigerating the cake for at least one hour enhances the flavor. This version was as good as any I have ever made . The pistachio flour does not overwhelm the taste but does add a subtle difference.
Years ago I had a good recipe for biscuit tortoni but have lost it. I made it from scratch even roasting blanched almonds then dicing them and using them to ice the final product ending with a cherry on top. If you have a good recipe please let me know. Not the simple version that uses ice cream.
Pistachio Olive Oil Cake is moist, nutty, and beautifully fragrant. The rich pistachio flavor with a hint of olive oil makes it wonderfully unique and delicious