Olive Oil Cake with Orange and Pistachios

February 27, 2020
Created by Harmons
1 hour
Serves 8
  • 3/4 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 lemon, zested
  • 1 orange, zested
  • 3/4 cup good-quality extra-virgin olive oil
  • 1/2 cup low-fat buttermilk
  • 1 large egg
  • 1 tsp orange extract
  • 1 1/4 cups cake flour
  • 1 Tbsp granulated sugar
  • 2 Tbsp water
  • Orange segments, for garnish
  • Powdered sugar, for garnish
  • Toasted chopped pistachios, for garnish

Adjust oven rack to lower-middle position and preheat to 350°. Lightly grease a Bundt pan or 8” round cake pan with pan spray.

In a bowl, combine sugar, baking soda, baking powder, and salt. Add lemon zest, orange zest, olive oil, buttermilk, and egg and whisk until batter looks smooth. Sift in cake flour and whisk just until well combined. Scrape into prepared pan. Bake a toothpick inserted into center comes away with a few crumbs still attached, 33-35 minutes.

Let cake cook in pan, 10 minutes, then run a butter knife around edges to loosen. Invert onto a wire rack, peel off parchment, and place cake right side up on a serving platter or cake stand.

In a small bowl, dissolve sugar in water. Add orange segments and stir to combine. Dust cake with powdered sugar and serve with orange segments, syrup, and pistachios.

Nutrition per serving: 380 calories; 22g total fat (3.5g saturated); 220mg sodium; 43g carbohydrates; 1g dietary fiber; 25g sugar (22g added sugar); 4g protein