Pistachio Olive Oil Cake with Apricot Filling
It took a few tries, but I finally nailed my Pistachio Olive Oil Cake with Apricot filling, and now I can't stop eating it! You know how some recipes can feel like a test of patience? This one certainly was. I experimented with different ratios of pistachios and olive oil, tweaked the baking time, and even played with the apricot filling to find that perfect balance. Each attempt brought me closer to cake perfection, and after a few iterations, I was beyond thrilled with the result. What makes this cake so special for me is the pistachio emulsion. It adds a depth of flavor that truly elevates the cake, infusing it with a delightful nuttiness that’s hard to resist. And let's not forget the apricot filling! The tartness cuts through the cake's sweetness, creating a harmonious balance that keeps me coming back for more. Every slice is a little slice of heaven, and I might just have to make another one soon—because once you start, it’s nearly impossible to stop!
This delightful Pistachio Olive Oil Cake is a treat for the senses, featuring a unique blend of flavors that seamlessly marry the richness of pistachios with the sweetness of apricots. The cake is moist and light, made with high-quality olive oil, and is elevated by a special pistachio emulsion.
**Ingredients:** You'll need all-purpose flour, finely ground pistachios, granulated sugar, baking powder and soda, salt, olive oil, buttermilk, eggs, vanilla extract, lemon zest, and optionally, pistachio emulsion for enhanced flavor.
**Directions:** Start by preheating your oven and preparing your cake pans. Mix the lemon zest with sugar, then combine with the dry ingredients. In a separate bowl, whisk together the wet ingredients before combining everything into a smooth batter. Bake until golden and fragrant. The filling is a quick apricot jam made from pitted and chopped apricots, sugar, cornstarch, and fresh lemon juice, cooked until it reaches a lusciously thick consistency.
**Buttercream:** To top it off, whip up a velvety Pistachio Swiss Meringue Buttercream with egg whites, sugar, unsalted butter, and sweetened condensed milk. Optionally, you can add a splash of green food coloring for a pop of color.
**Assembly:** Layer the cooled cakes with the buttery buttercream and apricot filling, then coat the whole cake in buttercream for a beautiful finish. Decorate as desired with chopped pistachios or edible flowers. This cake is perfect for any celebration, combining elegance and flavor in every slice. Serve it chilled or at room temperature for the best texture and taste. Enjoy your sweet masterpiece!
Pistachio Olive Oil Cake with Apricot filling
Ingredients
1 ½ cups all-purpose flour
½ cup finely ground pistachios
1 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup olive oil
¾ cup buttermilk
3 large eggs – room temperature
1 ½ tsp vanilla extract
Zest of 1 lemon
Optional/recommended: 1 tsp pistachio emulsion
Directions
1. Preheat oven to 350ºF. Line and grease an 8-inch cake pan with parchment paper.
2. In a large bowl, rub the lemon zest into the sugar until fragrant. Add flour, ground pistachios, baking powder, baking soda, and salt. Whisk to combine.
3. In a separate bowl, whisk together the olive oil, buttermilk, eggs, vanilla, and pistachio emulsion.
4. Pour the wet ingredients into the dry ingredients and mix until smooth and evenly combined.
5. Pour batter into the prepared pan.
6. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 5 minutes, then turn them onto a wire rack to cool completely before assembling.
Quick Apricot Filling (Jam-Style) – Small Batch
Ingredients:
1 ½ cups apricots, pitted and chopped
½ cup granulated sugar
1 tsp cornstarch
Juice of 1 lemon (about 2–3 tbsp)
Instructions:
Whisk together the sugar and cornstarch in a small saucepan until thoroughly combined.
Stir in the chopped apricots and lemon juice, mixing well to coat the fruit evenly.
Place the saucepan over medium heat. Bring the mixture to a gentle boil, then reduce to a simmer.
Cook for 10–15 minutes, stirring occasionally, until the apricots have softened and the mixture has thickened to a jammy consistency. If you prefer a smoother texture, you can mash the fruit slightly with a spoon or spatula.
Remove from heat and let cool. The filling will continue to thicken as it cools. Store in the fridge in an airtight container for up to 1 week.
Pistachio Swiss Meringue Buttercream
Ingredients:
4 oz egg whites (about four large eggs)
1⅓ cups granulated sugar
2 cups unsalted butter, room temperature (cut into pieces)
½ cup sweetened condensed milk
1½ tsp pistachio emulsion (or vanilla extract if substituting)
Optional: green gel food coloring or matcha powder for color
Directions:
Combine egg whites and sugar in the bowl of a stand mixer (or a large heatproof bowl). Set the bowl over a pot of simmering water (making sure the bowl doesn’t touch the water).
Whisk constantly until the mixture reaches 160°F (71°C) or until it’s smooth and no longer grainy between your fingers.
Transfer the bowl to your stand mixer fitted with the whisk attachment. Beat at high speed until stiff, glossy peaks form and the bowl is completely cool to the touch—about 10–15 minutes.
Switch to the paddle attachment. With the mixer on medium-low, gradually add the softened butter, a few tablespoons at a time. It may look curdled or soupy—just keep mixing until it becomes smooth and silky.
Once the buttercream is smooth, mix in the pistachio emulsion and sweetened condensed milk. If desired, add food coloring or matcha, beating until evenly blended.
Mix low for another minute to knock out any large air bubbles. Use immediately, or store covered at room temp for 1 day, refrigerated for 1 week, or frozen for up to 2 months. Rewhip before using if chilled or frozen.
Assembly: Pistachio Cake with Apricot Jam & Pistachio Swiss Meringue Buttercream
Make sure:
Cakes are completely cooled
Jam is chilled and spreadable
Buttercream is at room temperature and whipped smooth
1. Level the cake and cut in half (optional): If your cake domed in the oven, use a serrated knife to level the tops for even stacking. Then cut the cake in half to create 2 layers.
2. Add the first layer: Place one cake layer, top side up, on a cake board or serving plate. Secure it with a small dollop of buttercream underneath.
3. Pipe a buttercream dam: Using a piping bag fitted with a round tip (or snipped corner), pipe a ring of pistachio Swiss meringue buttercream around the edge of the cake. This creates a barrier to hold in the jam.
4. Spread the apricot filling: Spoon a layer of jam inside the buttercream ring. Don’t overfill—just enough for a flavorful layer (about ⅓ to ½ cup, depending on your preference).
5. Add the second cake layer: For the flattest surface, place the second cake layer on top, bottom side up.
6. Crumb coat: Apply a thin layer of buttercream all over the cake to seal in crumbs. Chill for 10–15 minutes until set.
7. Final coat & decorate: Frost the cake with the remaining buttercream. Smooth with an offset spatula, or add swoops or textures as desired. Optionally, tint a small portion of buttercream green for accent piping or use chopped pistachios or edible flowers for garnish.
8. Chill or serve: If needed, chill the cake to set, then bring it to room temperature before serving for the best texture and flavor.
Pistachio Olive Oil Cake with Apricot filling
This recipe features a delightful Pistachio Olive Oil Cake that combines the nutty flavors of finely ground pistachios with the richness of olive oil for a moist and flavorful dessert.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup finely ground pistachios
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ cup olive oil
- ¾ cup buttermilk
- 3 large eggs – room temperature
- 1 ½ tsp vanilla extract
- Zest of 1 lemon
- Optional/recommended: 1 tsp pistachio emulsion
- 1 ½ cups apricots, pitted and chopped
- ½ cup granulated sugar
- 1 tsp cornstarch
- Juice of 1 lemon (about 2–3 tbsp)
- 4 oz egg whites (about four large eggs)
- 1⅓ cups granulated sugar
- 2 cups unsalted butter, room temperature (cut into pieces)
- ½ cup sweetened condensed milk
- 1½ tsp pistachio emulsion (or vanilla extract if substituting)
- Optional: green gel food coloring or matcha powder for color
Instructions
- 1. Preheat oven to 350ºF. Line and grease an 8-inch cake pans with parchment paper.
- 2. In a large bowl, rub the lemon zest into the sugar until fragrant. Add flour, ground pistachios, baking powder, baking soda, and salt. Whisk to combine.
- 3. whisk together the olive oil, buttermilk, eggs, vanilla, and pistachio emulsion in a separate bowl.
- 4. Pour the wet ingredients into the dry ingredients and mix until smooth and evenly combined.
- 5. Pour the batter into prepared pan.
- 6. Bake for 25–30 minutes or until a toothpick inserted into the center comes clean.
- 7. Let the cakes cool in the pans for 5 minutes, then turn them onto a wire rack to cool completely before assembling.
- Whisk together the sugar and cornstarch in a small saucepan until thoroughly combined.
- Stir in the chopped apricots and lemon juice, mixing well to coat the fruit evenly.
- Place the saucepan over medium heat. Bring the mixture to a gentle boil, then reduce to a simmer.
- Cook for 10–15 minutes, stirring occasionally, until the apricots have softened and the mixture has thickened to a jammy consistency. If you prefer a smoother texture, you can mash the fruit slightly with a spoon or spatula.
- Remove from heat and let cool. The filling will continue to thicken as it cools. Store in the fridge in an airtight container for up to 1 week.
- Combine egg whites and sugar in the bowl of a stand mixer (or a large heatproof bowl). Set the bowl over a pot of simmering water (making sure the bowl doesn’t touch the water).
- Whisk constantly until the mixture reaches 160°F (71°C) or until it’s smooth and no longer grainy between your fingers.
- Transfer the bowl to your stand mixer fitted with the whisk attachment. Beat at high speed until stiff, glossy peaks form and the bowl is completely cool to the touch—about 10–15 minutes.
- Switch to the paddle attachment. With the mixer on medium-low, gradually add the softened butter, a few tablespoons at a time. It may look curdled or soupy—just keep mixing until it becomes smooth and silky.
- Once the buttercream is smooth, mix in the pistachio emulsion and sweetened condensed milk. If desired, add food coloring or matcha, beating until evenly blended.
- Mix low for another minute to knock out any large air bubbles. Use immediately, or store covered at room temp for 1 day, refrigerated for 1 week,
- Make sure:
- Cakes are completely cooled
- Jam is chilled and spreadable
- Buttercream is at room temperature and whipped smooth
- 1. Level the cakes (optional): If your cake domed in the oven, use a serrated knife to level the top for even stacking, and then cut the cake in half.
- 2. Add the first layer: Place one cake layer, top side up, on a cake board or serving plate. Secure it with a small dollop of buttercream underneath.
- 3. Pipe a buttercream dam: Using a piping bag fitted with a round tip (or snipped corner), pipe a ring of pistachio Swiss meringue buttercream around the edge of the cake. This creates a barrier to hold in the jam.
- 4. Spread the apricot filling: Spoon a layer of jam inside the buttercream ring. Don’t overfill—just enough for a flavorful layer (about ⅓ to ½ cup, depending on your preference).
- 5. Add the second cake layer: For the flattest surface, place the second cake layer on top, bottom side up.
- 6. Crumb coat: Apply a thin layer of buttercream all over the cake to seal in crumbs. Chill for 10–15 minutes until set.
- 7. Final coat & decorate: Frost the cake with the remaining buttercream. Smooth with an offset spatula, or add swoops or textures as desired. Optionally, tint a small portion of buttercream green for accent piping or use chopped pistachios or edible flowers for garnish.
- 8. Chill or serve: If needed, chill the cake to set, then bring it to room temperature before serving for the best texture and flavor.