Can you taste the olive oil?

If you are using light olive oil, you will not taste the oil.

Cardamom is commonly found in Indian, Arabic and Middle Eastern cuisine. It is a spice that is made from the seeds of a plants in the ginger family.

I don't have a Bundt pan. Can I still make this cake?

Yes you can! You can use a tube pan. I have not tested this recipe using other pans however.

Pistachio And Rose Olive Oil Cake

Description

This incredible Pistachio And Rose Olive Oil Cake is made with ground pistachios, rose water and cardamom and is finish with a rose scented glaze! It’s unbelievably delicious and SO moist!

Ingredients

Scale

Pistachio and Rose Olive Oil Cake

1 Cup (200g) Colavita Olive Oil
1 1/2 cups (300g) White Sugar
3 Large Eggs, room temp
2 Teaspoons Rose Water
3/4 Cup (170g) Buttermilk, room temp
2 Cups (240g) All-Purpose Flour
2 Teaspoons Baking Powder
1 1/4 Teaspoons Cardamon
1/2 Teaspoon Salt
3/4 Cup (90g) Shelled Roasted Pistachios

Rose Glaze

1 Cup (113g) Powdered Sugar
2 to 3 Tablespoons Milk
1 to 2 Teaspoons Rose Water

Cook Mode Prevent your screen from going dark

Instructions

Set a rack in the center of the oven and preheat to 350ºF. Generously grease a 10-Cup Bundt pan and set aside.
Finely pulse pistachios in a food processor fitted with an “S” blade. Do not over pulse, as it can turn into a paste.
In a medium sized bowl, sift together the flour, baking powder, cardamom and salt and set aside.
With a hand or stand mixer fitted with a paddle attachment, mix together the olive oil, white sugar and eggs on medium speed for 2 to 3 minutes. Scrape the sides and bottom of the bowl as needed.
Add rosewater and mix for 30 seconds.
Next, add half of the dry ingredients and mix on the lowest speed until nearly combined. Followed by all of the buttermilk, mixing on low until just combined. Finally, end with the rest of the dry ingredients and mix until just combined.
Gently fold the ground pistachios into the batter.
Transfer the batter to your prepared Bundt pan and bake for about 40 Minutes or until a toothpick inserted into the center of the cake comes out clean. Do not overbake!
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Once the cake is cooled, make your glaze. Whisk together sifted powdered sugar, 1 to 2 teaspoons of rose water and 2 tablespoons of milk. For a thinner glaze, add more milk as needed.
Drizzle glaze on top of the cake and garnish with crushed pistachios and dried rose petals if you’d like. Enjoy!!

Notes

Store in an airtight container at room temperature for up to 4 days or 1 week in the fridge.

Prep Time: 15 Minutes
Cook Time: 40 Minutes