Pistachio Olive Oil Cake: Strawberry Rose Cream, Brown Butter Honey Vanilla Soak.

Light, fluffy pistachio sponge, layered with strawberry rose infused cream and a tangy raspberry-strawberry compote. The perfect balance of nutty, floral, and fruity.

Olive oil is the secret to an ultra-moist and tender crumb without the heaviness of butter. Its natural emulsifying properties help trap air in the batter, resulting in a fluffier, lighter cake that stays soft for days. Plus, a good brand of olive oil adds a subtle fruitiness that pairs beautifully with pistachios and berries! It makes this cake so delicate and moist, it stays tasing fresh for up to 4 days.

This recipe works beautifully in either two deep 8-inch tins for tall, sliceable layers or three regular 8-inch tins for a ready-to-stack triple layer cake, all depending on your preference. Just be sure to adjust the baking time depending on your tin size (I have included it all in the method for you!)

As always, read through the full recipe before you start, so everything comes together smoothly. I included all the prep of the ingredients (pistachios, dry ingredients, buttermilk) at the start of the recipe to make the process easier for you.

Serving suggestion: top with more cream, extra compote and rose petals if you have them on hand. Other edible florals or even crushed nuts or hibiscus powder could add an elegant touch to the finished cake.

Let’s begin…

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