Pistachio Olive Oil Cake Recipe

Time1h

Serves8

Toasted Pistachio, Seka Hills Olive Oil

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Ingredients

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1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3
Cream Sugar and Eggs
In a large mixing bowl, combine granulated sugar and eggs. Beat on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4
Add Wet Ingredients
Gradually add the Seka Hills olive oil, vanilla extract, and milk to the egg mixture, mixing until well combined.
5
Combine Mixtures
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6
Fold in Pistachios
Gently fold in the chopped toasted pistachios until evenly distributed throughout the batter.
7
Bake the Cake
Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8
Cool and Serve
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve as is or with a dusting of powdered sugar.