Nutty Citrus Rosemary Olive Oil Cake with Pistachios
A fragrant olive oil cake featuring ground pistachios, fresh citrus juice and zest, and aromatic rosemary. The combination of almond flour and all-purpose flour creates a tender, moist crumb, while the olive oil provides richness without heaviness. Grand Marnier adds sophisticated depth to the citrus notes. Perfect for special occasions or elegant dinner parties, this cake showcases Mediterranean flavors in an approachable dessert that's naturally dairy-free when made as written.
Ingredients
- 1 ½ cups all purpose flour
- ⅝ cup almond flour
- 1 ½ cups granulated sugar
- granulated sugar, for pan
- ¾ cup pistachio halves, roasted & unsalted
- 1 ½ teaspoons Kosher salt, Diamond Crystal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ tablespoons rosemary leaves, finely chopped
- 1 ⅓ cups extra virgin olive oil
- extra virgin olive oil, for pan
- 1 ¼ cups soy milk, unsweetened
- 3 large eggs
- ¼ cup fresh citrus juice, mix of orange & tangerine
- ¼ cup Grand Marnier
- 2 teaspoons vanilla extract
- 2 tablespoons citrus zest, mix of orange & tangerine
- ¼ cup pistachios, chopped, roasted & unsalted
- 3 tablespoons Turbinado or granulated sugar
Instructions
- 1
Preheat oven to 350 degrees
- 2
Oil bottom of 9 inch round springform pan with olive oil
- 3
Place parchment round at bottom and smooth out air bubbles
- 4
Coat parchment and sides with olive oil
- 5
Sprinkle sugar into pan and rotate until all surfaces are coated, tap out excess
- 6
Pulse granulated sugar and pistachio halves in food processor until nuts are very finely chopped like coffee grounds
- 7
Transfer sugar nut mixture to a bowl
- 8
Add all purpose flour, almond flour, baking powder, baking soda, chopped rosemary, and salt to sugar nut mixture and whisk until blended
- 9
Whisk eggs thoroughly in another bowl until no streaks remain
- 10
Add olive oil, soy milk, citrus juice, citrus zest, Grand Marnier, and vanilla extract to eggs and whisk until well blended
- 11
Add dry ingredients to wet ingredients and mix thoroughly until smooth batter forms
- 12
Pour batter into prepared cake pan
- 13
Sprinkle chopped pistachios over top followed by even layer of sugar
- 14
Bake for 1 hour and 10 minutes until deep golden brown and cake tester comes out clean
- 15
Let rest in pan for 30 minutes
- 16
Run knife along edge to release and finish cooling on rack
Tips
Process pistachios with sugar to prevent them from becoming paste and ensure even distribution throughout the cake.
Don't skip the parchment paper and sugar coating - this creates a beautiful caramelized crust that releases easily from the pan.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature, optionally with whipped cream or fresh berries
Common Mistakes
Don't over-process pistachios or they'll become paste instead of fine pieces
Avoid opening oven door during first hour of baking to prevent cake from falling
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without Grand Marnier?
Yes, substitute with additional citrus juice or orange juice concentrate for similar flavor without alcohol.
How do I know when the cake is fully baked?
The top should be deep golden brown and a cake tester inserted in center should come out clean after 70 minutes.
Can I freeze this cake?
Yes, wrap cooled cake tightly and freeze for up to 3 months. Thaw at room temperature before serving.