Description
This Orange Pistachio Olive Oil Cake with Saffron Syrup is a moist, fragrant dessert combining zesty citrus flavors with the rich nuttiness of pistachios. The cake is tender and aromatic, enhanced by a luxurious saffron syrup infused with rosewater and fresh orange juice, making it perfect for special occasions or a delightful treat.
Ingredients
Scale
Cake
- 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 and folding in)
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 oven and prepare pan: Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan to ensure the cake does not stick.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, salt, and ground pistachios until well combined and evenly distributed.
- Combine wet ingredients: In a separate large bowl, mix together the olive oil, granulated sugar, and eggs. Beat until the mixture is pale and creamy. Then stir in the fresh orange juice, orange zest, and vanilla extract for fragrant citrus flavor.
- Fold dry into wet: Gradually add the dry ingredients into the wet mixture, gently folding with a spatula until just combined to avoid overmixing and to keep the cake light.
- Add chopped pistachios: Fold in half of the chopped pistachios into the batter to add crunch within the cake.
- Bake the cake: Pour the batter into the prepared cake pan, then sprinkle the remaining chopped pistachios evenly on top for texture and visual appeal. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Prepare saffron syrup: While the cake is baking, combine water, sugar, and saffron threads in a small saucepan. Simmer gently until the sugar dissolves and the saffron releases its vibrant color and flavor. Remove from heat and stir in fresh orange juice and rosewater if using.
- Drizzle syrup over cake: Once the cake is baked and still warm, use a skewer or fork to poke several holes across the surface. Slowly drizzle the saffron syrup over the cake allowing it to soak in and infuse moistness and flavor throughout.
Notes
- You can substitute rosewater with orange blossom water or omit it entirely for a different floral note.
- Use fresh orange juice and zest for the best vibrant citrus flavor.
- Ensure not to overmix the batter once the flour is added to keep the cake tender.
- Allow the cake to cool slightly before serving so the syrup settles.
- This cake pairs beautifully with a dollop of whipped cream or Greek yogurt.
