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Orange Pistachio Olive Oil Cake



  • 5 – large eggs, separated
  • 3/4 cup – granulated sugar, divided
  • 3/4 cup – extra-virgin olive oil, plus more for brushing pan
  • 2 tablespoons – orange zest
  • 1/4 cup – fresh orange juice
  • 1-1/2 cups – Swans Down Cake Flour
  • 1/2 cup – chopped roasted shelled pistachios


  • 1/2 cup – confectioners’ sugar
  • 1 tablespoon – orange zest
  • 1/4 cup – fresh orange juice


PREHEAT oven to 350°. Brush a 9-inch springform pan with olive oil. Line bottom of pan with parchment paper, and brush parchment with olive oil.

FOR CAKE: In a large bowl, beat egg yolks and ½ cup sugar with a mixer at medium speed until combined. Add oil and orange zest and juice, beating until combined, about 2 minutes. Sift Swans Down® Cake Flour over egg yolk mixture, and whisk to combine. Add pistachios, stirring well.

IN another large bowl with clean beaters, beat egg whites with a mixer at high speed until tripled in volume. Gradually add remaining ¼ cup sugar, beating until soft peaks form. Gently fold one-third of egg whites into yolk mixture. Fold in remaining egg whites. Pour batter into prepared pan.

BAKE until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan to loosen cake. Remove cake from pan, and carefully peel off parchment paper.

FOR GLAZE: In a small bowl, whisk together confectioners’ sugar and orange zest and juice. Pour over cake.

Makes 1 (9-inch) cake