Description
A moist and flavorful cake combining olive oil, orange, and pistachios, topped with a luxurious saffron syrup.
Ingredients
Scale
- 180ml (¾ cup) extra virgin olive oil
- 200g (1 cup) granulated sugar
- 3 large eggs
- 120ml (½ cup) fresh orange juice
- Zest of 1 large orange
- 1 tsp vanilla extract
- 200g (1½ cups) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 60g (½ cup) ground pistachios
- 30g (¼ cup) chopped pistachios (for topping)
For the Saffron Syrup:
- 120ml (½ cup) water
- 100g (½ cup) sugar
- Pinch of saffron threads
- 1 tbsp fresh orange juice
- ½ tsp rosewater (optional)
Instructions
- Preheat your oven to 175°C (350°F) and prepare an 8-inch round cake pan.
- Mix the dry ingredients: whisk together flour, baking powder, salt, and ground pistachios.
- Combine the wet ingredients: mix olive oil, sugar, and eggs until pale and creamy, then add orange juice, zest, and vanilla.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the chopped pistachios.
- Pour the batter into the prepared pan, sprinkle with remaining chopped pistachios, and bake for 35-40 minutes.
- Prepare the saffron syrup by simmering water, sugar, and saffron until dissolved, then add orange juice and rosewater.
- After baking, poke holes in the cake and drizzle the saffron syrup over it.
Notes
- Use high-quality extra virgin olive oil for the best flavor.
- Store leftovers wrapped tightly at room temperature for up to three days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Orange, Pistachio, Olive Oil Cake, Saffron Syrup, Dessert