Strawberry Pistachio Olive Oil Cake
Strawberry pistachio olive oil cake with moist texture, nutty flavor, and fresh strawberries. Easy elegant dessert.
Ingredients
- 1 cup shelled pistachios finely ground
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ½ cup olive oil
- ½ cup milk or yogurt
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries sliced
Instructions
- Preheat oven to 350°F and grease an 8-inch round cake pan.
- In a bowl, whisk ground pistachios, flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until light and slightly thickened.
- Add olive oil, milk or yogurt, and vanilla extract and mix until smooth.
- Gradually add dry ingredients to wet mixture and stir until combined.
- Pour batter into the prepared pan and smooth the top.
- Arrange sliced strawberries evenly over the batter.
- Bake for 35 to 40 minutes until set and lightly golden.
- Cool before slicing and serving.
Notes
Use finely ground pistachios for best texture.
Choose mild olive oil for balanced flavor.
Do not overbake to keep cake moist.
Choose mild olive oil for balanced flavor.
Do not overbake to keep cake moist.