Servings: 8
Preparation Time: 20 minutes
Start to Finish Time: 1 hour and 35 minutes
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Why Olive Oil Makes a Superior Cake
Olive oil cakes have a unique magic to them. Unlike butter-based cakes, which can feel dense or overly rich, an olive oil cake delivers a light, moist crumb that improves with time. Thanks to the liquid nature of olive oil, the cake remains tender for days, making it ideal to bake a day ahead. The fruity notes from high-quality extra-virgin olive oil, like Arbequina from Spain, complement the citrus and nut flavors beautifully, elevating this dessert to a restaurant-level treat.
In our quest for the perfect grilled chicken kebabs, we discovered a method that keeps the meat succulent and packed with flavor. The secret lies in a combination of seasoning and an inventive ingredient.
Choosing the Right Olive Oil
The choice of olive oil makes a big difference in flavor. For Chef ETL’s cake, Arbequina extra-virgin olive oil from Spain was used, known for its fruity and mild profile. If you want to experiment, look for a high-quality extra-virgin olive oil with a balanced flavor profile—you don’t need to splurge on the most expensive bottle, but avoid generic oils that lack character.
The Secret Ingredient: Pistachio and Sugar Coating
One standout feature of this cake is the pistachio-sugar coating. Finely chopped pistachios mixed with a little granulated sugar create a delicate crust around the cake. Not only does it add a delightful crunch, but it also enhances the overall flavor with subtle nuttiness. When baked, the sugar caramelizes slightly, binding the pistachios to the cake and forming an irresistible golden crust.
Amplifying Flavor with Toasted Almond Flour
Toasting the almond flour before adding it to the batter was a game changer. The toasting process deepens the almond flavor, which is further boosted by a hint of almond extract. Combined with the pistachio coating, this gives the cake a rich, nutty complexity. It’s a simple step, but it makes a noticeable difference in the final product.
A Citrus Symphony
The citrus notes in this cake come from both lemon and orange juice, along with finely grated lemon zest. The combination brings brightness to the cake, balancing the richness of the olive oil and nuts. A splash of orange juice alongside the lemon juice adds depth without overpowering the delicate balance of flavors.
Liquor for Complexity
Adding Amaretto (or its substitutes like Grand Marnier or sweet vermouth) brings another layer of flavor to the cake. The subtle almond and citrus notes from the liqueur enhance the existing ingredients, giving the cake a sophisticated edge. Warm the liqueur slightly before mixing it with the wet ingredients to intensify its aroma and flavor.
The Perfect Baking Technique
Chef ETL’s baking method ensures a flawless cake every time. Preheating the oven to 400°F and then reducing it to 350°F after placing the cake in ensures even baking and a beautifully golden crust. Coating the pan with olive oil and sprinkling the pistachio-sugar mixture creates a distinctive exterior that contrasts wonderfully with the tender crumb.
Finishing Touches
Once baked, the cake is drizzled with a little reserved olive oil and allowed to cool completely. For the best flavor and texture, wrap the cooled cake in plastic or store it in an airtight container and let it sit overnight. Dust with powdered sugar just before serving for an elegant finish.
Serving Suggestions
This olive oil cake is wonderfully versatile. In spring, serve it with fresh raspberries and a dollop of whipped cream. In the fall, swap the berries for roasted plums. The cake stands beautifully on its own, but these seasonal pairings can add a touch of freshness and elegance.
Final Thoughts
Chef ETL’s olive oil cake is a true standout—a dessert worthy of a high-end restaurant but simple enough to make at home. The thoughtful enhancements, like toasted almond flour, pistachio coating, and citrus-forward flavors, make this cake unforgettable. Whether for a special occasion or simply to treat yourself, this is a recipe you’ll want to make again and again.
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Ingredients:
1 1/4 cups Arbequina Extra Virgin Olive Oil from Spain, plus 2 Tbsp. (divided; plus more for pan) (SEE NOTES for more options)
3 tablespoons pistachio nuts, finely chopped (approx. 20-25 pistachio nuts) (divided)
1 tablespoon sugar, plus 2 teaspoons (divided)
Dry Ingredients:
1/3 cup almond flour (32 g)
2 cups cake flour (250 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Wet Ingredients:
3 tablespoons Amaretto (or substitute with Grand Marnier, sweet vermouth, or other liqueur)
3 tablespoons fresh lemon juice
2 tablespoons orange juice
2 teaspoons vanilla extract
1/4 teaspoon almond extract
Batter Base:
3 large eggs, room temperature
1 cup sugar, plus 2 Tbsp. (225 g) (plus more for sprinkling)
1 tablespoon lemon zest, finely grated
Confectioner’s sugar for dusting (optional)
Instructions:
PREP:
Preheat oven to 400°.
Drizzle bottom and sides of a 9″ springform pan (or a 9” round cake pan with sides at least 3” high) with extra-virgin olive oil and use your fingers to coat. Line bottom with a round of parchment paper and smooth to eliminate air bubbles; coat parchment with more extra-virgin olive oil.
For Coating the Pan: Mix 1 tablespoon of granulated sugar with 2 tablespoons of finely chopped pistachios. Generously sprinkle pan with sugar/pistachio mixture and tilt to coat in an even layer; tap out excess.
DRY INGREDIENTS:
Toast the almond flour. Using a clean dry nonstick skillet or frying pan, preheat on medium-low heat and let it warm up for about 1–2 minutes. Sprinkle the almond flour evenly in the pan. Stir constantly for 2–4 minutes until it turns light golden brown and emits a nutty aroma (be careful—it can burn quickly if left unattended). Immediately transfer the toasted almond flour to a cool plate or bowl to stop the cooking process.
COOL COMPLETELY.
Whisk cake flour, almond flour, baking powder, baking soda, and kosher salt in a medium bowl to combine and eliminate any lumps.
WET INGREDIENTS:
Warm the Amaretto in a microwave on low power (50%) for about 10–15 seconds (you want it slightly warm to enhance the aroma without evaporating the alcohol).
Stir together Amaretto, lemon juice, orange juice, vanilla extract, and almond extract in a small bowl.
MIX BATTER:
Using an electric mixer on high speed (use whisk attachment if working with a stand mixer), beat eggs, lemon zest, and sugar in a large bowl until mixture is very light, thick, pale, and falls off the whisk or beaters in a slowly dissolving ribbon, about 3 minutes if using a stand mixer and about 5 minutes if using a hand mixer.
With mixer still on high speed, gradually stream in 1 1/4 cups extra-virgin olive oil and beat until incorporated and mixture is even thicker. Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with wet ingredients, beginning and ending with flour mixture.
Fold batter several times with a LARGE rubber spatula, making sure to scrape the bottom and sides of the bowl.
Mix 2 teaspoons of granulated sugar with 1 tablespoon of finely chopped pistachios. Scrape batter into prepared pan, smooth top, and sprinkle with the sugar/pistachio mixture.
BAKE AND COOL:
Place cake in oven and immediately reduce oven temperature to 350°. Bake until top is golden brown, center is firm to the touch, and a tester inserted into the center comes out clean, 40–50 minutes (45 minutes works best for me).
Transfer pan to a wire rack. Poke holes all over top of cake with a toothpick or skewer and drizzle with remaining 2 Tbsp. extra-virgin olive oil; let cake cool in pan for 15 minutes.
Run a thin knife around edges of cake and remove ring from pan. Slide cake onto rack and let cool completely.
For the best flavor and texture: Wrap cooled cake in plastic or place in an airtight container and let sit at room temperature at least a day before serving.
OPTIONAL: Before serving, spoon a small amount of powdered sugar into the fine-mesh sieve or tea strainer. Hold it a few inches above the cake and tap gently to evenly dust the cake for a professional look.