Pistachio cake with olive oil

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Gâteau pistache à l’huile d’olive
Photo credit: Céline de Cérou
Do you like pistachios? You’ll love this cake, which really showcases this ingredient. You’ll be using pistachio powder, pistachio paste and chopped pistachios. Discover our recipe for a 100% pistachio cake made with olive oil from the Vallée des Baux-de-Provence PDO!
A PDO
Preparation
15 min
A PDO
Cooking time
35 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 6 personnes
  • 120 g olive oil from the Baux-de-Provence Valley PDO
  • 170 g icing sugar
  • 4 eggs (at room temperature)
  • 140 g pistachio powder
  • 50 g of flour
  • 4 g baking powder
  • 50 ml almond milk (or whole milk for a richer flavour)
  • 2 c. à café pistachio paste (or 1 teaspoon of natural pistachio extract for a less intense flavour)
  • 1 pincée of salt
  • 1 c. à soupe orange blossom
  • 1 c. à soupe honey
For decoration:
  • 30 g crushed pistachios
  • 100 g white chocolate
  • 1 c. à soupe olive oil from the Baux-de-Provence Valley PDO

Astuce

Olive oil gives the cake an ultra-moist and melt-in-the-mouth texture, without altering the flavour of the pistachios. It also prevents the cake from becoming dry. Choose an olive oil from the Vallée des Baux-de-Provence PDO (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. For a classic version: dust with icing sugar and serve with a scoop of vanilla or pistachio ice cream.

Instructions

  • Preheat the oven to 150°C (fan oven if possible). Line the tin with lightly oiled baking paper.

  • Whisk the olive oil from the Vallée des Baux-de-Provence PDO and the icing sugar for 2–3 minutes until the mixture turns pale and becomes frothy.

  • Add the eggs one at a time, whisking well after each addition.
  • Add the pistachio powder (roasted, if desired), the flour, the baking powder, the almond milk, the pistachio extract/paste, the orange blossom water and the honey. Mix until smooth.
  • Pour into the tin and smooth the surface.
  • Bake for 35–40 minutes. The cake should be golden brown and have risen slightly away from the sides of the tin.
  • Leave to cool for 15 minutes in the tin, then turn out onto a wire rack.

  • Meanwhile, gently melt the white chocolate. Add the olive oil from the Vallée des Baux-de-Provence (PDO), stirring gently without emulsifying. Drizzle over the cake, then sprinkle with crushed pistachios.

Astuce

Olive oil gives the cake an ultra-moist and melt-in-the-mouth texture, without altering the flavour of the pistachios. It also prevents the cake from becoming dry. Choose an olive oil from the Vallée des Baux-de-Provence PDO (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. For a classic version: dust with icing sugar and serve with a scoop of vanilla or pistachio ice cream.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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