Pistachio and Orange Blossom Olive Oil Cake with Whipped Mascarpone

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This elegant Italian-inspired cake marries the nutty richness of pistachios with the floral perfume of orange blossom water and good extra-virgin olive oil. Crowned with cloud-like whipped mascarpone and crunchy candied pistachios, it is a stunning dessert for spring and summer gatherings.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 34 gFat
• 12 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 26 gSugar
• 10 gProtein
• 195 mgSodium
• 320 mgPotassium
• 115 mgCalcium
• 2.5 mgIron
• 4 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the cake

• 1 1/2 cups shelled raw pistachios
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup mild extra-virgin olive oil
• 1/2 cup whole milk
• 2 tsp baking powder
• zest of 1 orange plus 1 1/2 tsp orange blossom water

For the candied pistachios

• 1/2 cup shelled pistachios
• 3 tbsp granulated sugar
• 1 tbsp water
• pinch of fine sea salt

For the whipped mascarpone

• 1 cup (8 oz) mascarpone cheese, chilled
• 1/2 cup cold heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan, line the bottom with parchment, and dust the sides with a little flour.
2. Pulse the 1 1/2 cups pistachios in a food processor until finely ground, taking care not to over-process them into a paste. Set aside.
3. In a large bowl, whisk the eggs and sugar with an electric mixer on medium-high until pale, thick, and fluffy, about 2 minutes. With the mixer running, slowly drizzle in the olive oil and continue whisking until fully incorporated.
4. Add the milk, orange zest, orange blossom water, and vanilla, and whisk just until smooth.
5. Sift the flour and baking powder over the wet mixture, sprinkle in the salt, and gently fold with a spatula until almost combined. Fold in the ground pistachios until no streaks of flour remain; do not over-mix.
6. Pour the batter into the prepared pan, smooth the top, and bake for 35-40 minutes, until deeply golden and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
7. While the cake cools, make the candied pistachios: combine the sugar and water in a small skillet over medium heat and stir until dissolved. Add the pistachios and salt and cook, stirring constantly, until the syrup coats the nuts and turns golden, 3-4 minutes. Scrape onto a piece of parchment and let cool and harden.
8. Whip the cold heavy cream to soft peaks in a medium bowl. Add the chilled mascarpone, powdered sugar, and vanilla, and beat on low just until medium-stiff, pillowy peaks form. Spread generously over the cooled cake, scatter the candied pistachios on top, and dust with powdered sugar before serving.

Cook’s Notes

• Choose a fruity, mild extra-virgin olive oil; a peppery or bitter oil will dominate the delicate cake.
• Pulse the pistachios in short bursts and stop as soon as they look like coarse sand to avoid turning them into nut butter.
• Orange blossom water is potent; start with 1 1/2 teaspoons and taste the batter before adding more.
• The whipped mascarpone can be made up to a day ahead and refrigerated; give it a brief whisk to loosen before spreading.
• Store leftover cake loosely covered in the refrigerator for up to 3 days; bring to cool room temperature before serving.

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