Pistachio Lemon Olive Cake

Pistachio Lemon Cake Recipe

Ingredients

  • 1 cup sugar

  • Zest of ~2–3 lemons (about 2 Tbsp)

  • 3 large eggs

  • ⅔ cup extra-virgin olive oil (slightly reduced to balance the fat from the paste)

  • ½ cup milk of choice (whole milk recommended)

  • ¼ cup fresh lemon juice

  • 1 tsp vanilla extract

  • 1½ cups gluten-free 1:1 flour or all-purpose flour

  • ⅔ cup Absolutely Nuts 100% Pistachio Paste

  • 1 tsp baking powder

  • ¼ tsp baking soda

  • ½ tsp kosher salt

For the mascarpone pistachio cream topping

  • 4 oz mascarpone cheese

  • ⅓ cup Absolutely Nuts 20% Pistachio Cream

  • 2–4 Tbsp powdered sugar, to taste

  • Pinch of kosher salt

  • ¾ cup heavy cream

  • Splash of vanilla extract

Summarized Steps

1. Prep pan & oven

  • Heat oven to 350°F (175°C).

  • Grease a 9" cake pan, line the bottom with parchment, and grease again.

2. Infuse the sugar

  • In a large bowl, rub lemon zest into the sugar with your fingers until very fragrant.

3. Mix the wet ingredients + pistachio paste

  • Whisk in eggs one at a time.

  • Add olive oil, milk, lemon juice, vanilla, and Absolutely Nuts 100% Pistachio Paste.

  • Whisk until the paste is fully blended and the batter looks smooth and emulsified.

If the paste is very thick, you can loosen it with 1–2 Tbsp of the milk first in a small bowl, then add to the main bowl.

4. Add dry ingredients

  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

  • Fold into the wet mixture just until combined (no dry pockets, but don’t overmix).

5. Bake the cake

  • Pour batter into the prepared pan.

  • Bake 35–40 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.

  • Cool in the pan for 10–15 minutes, then remove and let cool completely (about 2 hours).

6. Make mascarpone–pistachio cream topping

  • In a bowl, beat mascarpone + Absolutely Nuts 20% Pistachio Cream + powdered sugar + pinch of salt until smooth.

  • Pour in heavy cream + vanilla and beat until it reaches soft-to-medium stiff peaks (spreadable, but holds shape).

  • Taste and add a bit more powdered sugar if you want it sweeter.

7. Frost & garnish

  • Spread the pistachio mascarpone cream over the fully cooled cake.

  • Drizzle a little extra 20% Pistachio Cream on top and marble it with a knife or spoon if you like.

  • Finish with chopped pistachios and lemon zest/slices for a “visual pistachio + lemon” cue.

 

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