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Easy Pistachio Cardamom Olive Oil Cake with a Moist Twist

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4.3 from 142 reviews

A delightful blend of moistness and texture, this cake is infused with cardamom and topped with toasted pistachios.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp ground cardamom
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup olive oil
  • 1 cup milk or buttermilk
  • 1 tsp vanilla extract
  • 1 cup shelled pistachios
  • 1/4 cup chopped pistachios (optional topping)

Instructions

  1. Gather your ingredients.
  2. Preheat your oven to 350°F (175°C).
  3. Prepare the baking pan by greasing and flouring a 9-inch round cake pan.
  4. Toast the shelled pistachios in a dry skillet over medium heat for 3-4 minutes.
  5. Combine the flour, baking powder, ground cardamom, and salt in a large mixing bowl.
  6. Cream the granulated sugar and eggs together until light and fluffy.
  7. Add the olive oil, milk (or buttermilk), and vanilla extract to the egg and sugar mixture.
  8. Incorporate the flour mixture into the wet ingredients, stirring gently.
  9. Fold in the toasted pistachios.
  10. Transfer the batter into the prepared cake pan.
  11. Bake for 30-35 minutes, or until a toothpick comes out clean.
  12. Cool the cake in the pan for 10 minutes before transferring to a wire rack.
  13. Garnish with chopped pistachios if desired, then slice and serve.

Notes

Store leftovers in an airtight container for up to 3 days, refrigerate for a week, or freeze for 3 months.

Nutrition

Find it online: https://pennykitchenz.com/pistachio-cardamom-olive-oil-cake-moist-twist/

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