Pistachio-olive oil cake from Serious Eats

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on November 24, 2019

    As written, this recipe's OK - could be better with some tweaks. Flavor's good - I always love pistachio + orange. Cake's not super-sweet so it works well as a breakfast treat (though it's fairly rich given the 1 cup nuts + 3/4 cup olive oil). Texture's OK - no gumminess and center's decently moist, but ends and exterior are on the dry side. Recipe specifies baking at 375F - I think that's probably too high for a 9x5-inch loaf since top was dark brown after 35 minutes, but center was still gooey. I covered with foil and baked another 10-15 minutes until center was 185F (and no longer gooey) and ends were 195F - I'd try baking at 350F next time. If made as mini-loaves or muffins, 375F might be OK. I prefer finely ground nuts in a cake like this so I processed them in food processor to a coarse meal vs. finely chopping as specified in recipe - that might've affected cake texture, too. Trader Joe's sells shelled pistachios = big time-saver! Good with vanilla powdered sugar frosting.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.