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Olive Oil and Laban Pistachio Cake

June 30, 2025pub
Olive Oil and Laban Pistachio Cake

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Olive oil and laban pistachio cake. A super moist and easy cake that is bursting with freshness. The olive oil and laban (yogurt) create magic with a super tender crumb. The tanginess and crispness of the lemon drizzle works perfectly well with the nutty and moist cake. I loved coming up with this recipe as the ingredients are super simple and the outcome is perfect. Decorate it or leave it rustic- you’ll love it anyway.

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Olive Oil and Laban Pistachio Cake

BY YASMINE IDRISS

Olive oil and laban pistachio cake. A super moist and easy cake that is bursting with freshness. The olive oil and laban (yogurt) create magic with a super tender crumb

Ingredients

  • ½ cup raw pistachios
  • ¾ cup plain flour
  • ¼ cup almond flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup soft brown sugar
  • ¼ cup white sugar
  • 3 large eggs, room temp
  • ½ cup olive oil
  • ½ cup plain yogurt (or Greek yogurt)
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 tsp vanilla extract

Method

  • 1)

    Preheat oven to 175°C.

  • 2)

    Grease a 20cm (8-inch) round cake pan and line the bottom with parchment paper.

  • 3)

    In a food processor, pulse the pistachios until finely ground — like almond meal. Set aside.

  • 4)

    In a bowl, whisk together the ground pistachios, all-purpose flour, almond flour, baking powder, and salt.

  • 5)

    In a separate large bowl, beat the eggs, brown sugar, and white sugar until light and fluffy (about 2–3 min, you can do it by hand or with a handheld mixer)

  • 6)

    Whisk in the olive oil, yogurt, lemon zest, lemon juice and vanilla extract until smooth.

  • 7)

    Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix.

  • 8)

    Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

  • 9)

    Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

  • 10)

    Optionally, drizzle with a lemon glaze (mix ½ cup powdered sugar with 1–2 tbsp lemon juice) and decorate with a sprinkle of chopped pistachios and blueberries if desired.

  • 11)

    Optionally, drizzle with a lemon glaze (mix ½ cup powdered sugar with 1–2 tbsp lemon juice) and decorate with a sprinkle of chopped pistachios and blueberries if desired.

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