Beth’s Pistachio Olive Oil Cake | ENTERTAINING WITH BETH

Beth’s Pistachio Olive Oil Cake | ENTERTAINING WITH BETH

Learn how to make my Pistachio Olive Cake with orange zest and bittersweet chocolate. A great dessert idea for Easter Sunday or a spring time brunch!

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Makes 6 cakes in a 4” Mini Tart Pans

¾ cup (110 g) raw pistachios, shelled
1 cup (120 g) all-purpose flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
2 eggs
½ cup (120 ml) olive oil
½ cup (100 g) sugar
1/3 cup (80 ml) water
1 tbsp (15 ml) zest of orange
¼ cup (60 ml) fresh orange juice

Vanilla Ice Cream
Orange Zest, 2 large peels created with a potato peeler, and sliced into thin strips
Dusting of Powdered Sugar
2 tbsp raw pistachios (shelled), roughly chopped
2 tbsp (30 ml) Bittersweet chocolate, chopped

Preheat oven 350F (175C).

Lightly spray tart tins with baking spray and set aside.

In a coffee grinder, or food processor grind the pistachios until a “flour” forms. Set aside.

Sift the pistachio flour with a fine meshed sieve, over a medium bowl. The large pieces of pistachio that remain can be re-ground into flour and then added to the mix.

Sift the flour, baking powder and salt over the pistachio flour. Whisk all the dry ingredients together until combined and set aside.

In a large bowl, add eggs, olive oil, sugar, water, orange zest and juice. Whisk to combine.

Slowly add the dry ingredients, to the wet ingredients, whisking gently until just combined.

Place tart tins on a baking sheet. Scoop out batter with an ice cream scoop filling each tin ¾ of the way full.

Bake for 15-17 mins until a toothpick comes out clean.

Allow cakes to cool. Keep at room temperature in the tins, covered loosely with foil until ready to serve.

To serve, remove cake from tin, remember to remove the bottom of the tin as well. Dust top of the cake with powdered sugar.

Peel off some orange zest with a potato peeler and slice into very thin strips, like a toothpick. Garnish cakes with 2-3 orange zest strips, a few chopped pistachios and a little chopped bittersweet chocolate. Serve with a scoop of vanilla ice cream. Enjoy!

Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!


View Comments (20)


  1. Entertaining With Beth

    March 24, 2018 at 3:24 am

    Hey guys just to let you know we've opened up some more slots in my EWB Subscription Box Service! There's only room for another 150 new members so if you want to get in on the next box, now is the time! You can get more info here: (If you are already signed up no need to re-sign, your cards will be recharged as we get a bit closer) Hope to see you over there! It's been such a fun program! Working on some great products for the next box! Stay tuned!! PS: Oh and you can now also buy some of the past boxes if you missed those and want one, you can see which ones we have available here:

  2. Susie Smith

    March 24, 2018 at 3:24 am

    Beth, I just love watching you. I would watch you over Martha Stewart any day! You definitely have a talent!

  3. Melinda Rivera

    March 24, 2018 at 3:24 am

    This looks soooo good! Can’t wait to make!

  4. Amanda

    March 24, 2018 at 3:24 am

    I can’t wait to try this out for summer entertaining. Yet another recipe from EWB 🙂 If we’re using the food processor to grind the pistachios, do we still have to sift it through a sieve? I love your recipes and your channel, you’re so inspirational!

  5. Iriz Perez

    March 24, 2018 at 3:24 am

    I will have to make these a couple of times before I actually server them for my Easter dinner.

  6. Kelly Hutchinson

    March 24, 2018 at 3:24 am

    I am so ready for spring time baking 🙂

  7. radrads23

    March 24, 2018 at 3:24 am

    Wow, this looks so yummy!! I can't wait to try out the recipe!

  8. Laura Ellen

    March 24, 2018 at 3:24 am

    Do you know if fine cornmeal could be used in place of flour? I try to eat gluten free. Thank you. Love your tutorials!

  9. France Vachon

    March 24, 2018 at 3:24 am

    Sorry i don't like pistachio !!!!!

  10. Grandma Cheap Cheap

    March 24, 2018 at 3:24 am

    I have a large bag of Pistachio's from Cosco. Now I know how to use some of those nuts. Happy Spring Beth.

  11. Alea Clevinger

    March 24, 2018 at 3:24 am

    My mom loves baking cakes. So I am going to give her the resipe

  12. Lovely Dove

    March 24, 2018 at 3:24 am

    Wow! You are really creative.
    You know how to make those ingredients work!

  13. Woo's Heroes

    March 24, 2018 at 3:24 am

    Bravo! Excellent Recipe. A big thank you for sharing. Our resident chefs, Loopy Lemon and Awesome Aubergine have copied this recipe into their Book of secret delights.

  14. Bethzaida Vasquez

    March 24, 2018 at 3:24 am

    I love the whisk!

  15. Olga Silverberg

    March 24, 2018 at 3:24 am

    What a beautiful dessert. Never thought that it is possible to bake something sweet using olive oil 🙂

  16. Katarzyna Grzejda

    March 24, 2018 at 3:24 am

    Wow, this looks amazing! I have to try it as soon as the Lent will be over – I’ve deprived myself of all good things at this time and I’m literally counting my days till the end 😉

  17. Sweet Central

    March 24, 2018 at 3:24 am

    All your desserts look amazing !!

  18. Deidre Fultz

    March 24, 2018 at 3:24 am

    This desert would pair well with a leg of lamb dinner with Greek sides and you asparagus salad you featured beautifully done Beth.

  19. Byron Chandler

    March 24, 2018 at 3:24 am

    Hi, Beth. Your pistachio olive oil cake looks so beautiful and glamorous, just like you. I hope your Easter will be memorable. Can you make a No Bake Chocolate Peppermint Cheesecake? Have a good day, Beth. <3

  20. Life with Jolie

    March 24, 2018 at 3:24 am

    Delicious love it gotta try to make

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