Pistachio Tahini Olive Oil Cake with Orange Blossom Glaze
A moist and fragrant olive oil cake studded with ground pistachios and enriched with creamy tahini, topped with a delicate orange blossom glaze. This elegant springtime dessert offers nutty, floral notes perfect for afternoon tea or a light celebration.
Ingredients
- 180ml extra virgin olive oil
- 200g caster sugar
- 3 large eggs, room temperature
- 60g tahini
- 1 tsp vanilla extract
- Zest of 1 orange
- 240g plain flour
- 100g shelled pistachios, finely ground
- 2 tsp baking powder
- 1/2 tsp salt
- 120ml whole milk
- 150g icing sugar
- 2 tbsp fresh orange juice
- 1 tsp orange blossom water
- 2 tbsp chopped pistachios for garnish
Instructions
Preheat oven to 170°C (340°F). Grease and line a 23cm round cake tin with baking paper.
In a large bowl, whisk together the olive oil and caster sugar until well combined and slightly pale.
Add the eggs one at a time, whisking well after each addition. Mix in the tahini, vanilla extract, and orange zest until smooth.
In a separate bowl, combine the flour, ground pistachios, baking powder, and salt.
Add half the dry ingredients to the wet mixture and fold gently. Pour in the milk, then add the remaining dry ingredients, folding until just combined with no lumps.
Pour the batter into the prepared tin and smooth the top with a spatula.
Bake for 40-45 minutes until golden and a skewer inserted into the centre comes out clean. The internal temperature should reach approximately 95°C.
Allow the cake to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together the icing sugar, orange juice, and orange blossom water until smooth and pourable.
Drizzle the glaze over the cooled cake and immediately scatter with chopped pistachios. Allow the glaze to set for 10 minutes before slicing and serving.
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