Orange Pistachio Olive Oil Cake

Fragrant, moist, and delicately nutty, our Orange Pistachio Olive Oil Cake combines fresh orange juice and zest with crunchy pistachios and Anibal Heritage Organic Olive Oil.
The olive oil gives the cake a tender texture while enhancing the freshness of the citrus, making it an elegant Mediterranean-inspired dessert for afternoon tea or special occasions.

Ingredients:

• ½ cup Anibal Heritage Organic Olive Oil
• 2 eggs
• 1 cup granulated sugar
• 2 tsp vanilla
• ½ cup freshly squeezed orange juice
• Zest of 1 orange
• ½ cup sour cream or plain yogurt
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ cup crushed pistachios
  
  

Orange Glaze:

• 3 tbsp fresh orange juice
• Zest of 1 orange
• 1 cup powdered sugar

For the Presentation:

• Crushed pistachios
• Fresh orange slices
• A spoonful of Greek yogurt or lightly whipped cream

Instructions:

1. Preheat the oven to 350°F / 175°C and prepare a round cake pan.
2. Whisk together the Anibal Heritage olive oil, eggs, vanilla, and sugar until smooth.
3. Add the yogurt, orange juice, and orange zest.
4. Fold in the flour and baking powder without overmixing.
5. Gently fold in the crushed pistachios.
6. Pour the batter into the pan and bake until golden and cooked through.
7. Allow the cake to cool.
8. Mix the orange juice, zest, and powdered sugar to create the glaze and spoon it over the cake.
9. Finish with pistachios and orange slices. For the presentation shown in your photo, add a spoonful of yogurt or cream in the center.