Pistachio Olive Oil Cake with Espresso Cream

Discover your new favorite treat—our Pistachio Olive Oil Cake with Espresso Cream from @kitchen_bythesea. This irresistibly moist cake combines the nutty richness of pistachios with the fruity depth of extra-virgin olive oil, creating a tender crumb that’s bursting with flavor. But the real magic happens when you add the luscious espresso cream: a smooth, dreamy topping that brings just the right touch of coffee kick. Whether you’re sharing it with friends over brunch or savoring a sweet moment all to yourself, this cake is guaranteed to impress. Grab a fork and enjoy a little slice of heaven!

Ingredients

Pistachio Crémeux

1 cup roasted salted pistachios, shelled

1 tablespoon neutral oil such as grapeseed or canola

1 ⅛ cup heavy cream

½ cup whole milk

1½ teaspoon powdered gelatin

1 tablespoon cold water for blooming gelatin

3 large egg yolks

2 1/2 tablespoons granulated sugar

Chiffon Cake

3 egg yolks

¼ cup light brown sugar packed

3 1/2 tablespoons DeLallo Extra Virgin Olive Oil

¼ cup water

¾ cup + 1 tablespoon all-purpose flour

¾ teaspoon baking powder

½ teaspoon kosher salt

4 large egg whites

¼ teaspoon cream of tartar

¼ cup + 1 tablespoon granulated sugar

Espresso Mascarpone Cream

8 ounces mascarpone

1 cup heavy cream

1/4 cup granulated sugar

¼ teaspoon salt

1/2 tablespoon vanilla bean

1 tablespoon DELallo Espresso Powder

Assembly

3 tablespoons cocoa powder

Directions

Make the pistachio paste by blending the pistachios and neutral oil in a food processor until completely smooth and glossy, scraping down the sides as needed. The texture should be similar to natural peanut butter.

In a small bowl, sprinkle the gelatin over the cold water and stir together with a spoon. Let the mixture sit for at least 5 minutes to bloom.

In a medium saucepan, combine the heavy cream and milk. Heat over medium until it is steaming.

In a separate bowl, whip together the egg yolks and sugar until slightly pale. Slowly pour in about half of the hot cream mixture while whisking constantly to temper the eggs. Then pour everything back into the saucepan.

Cook the custard over medium heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of a spoon (180°F). Do not let it boil.

Remove from the heat and stir in the bloomed gelatin until fully dissolved. Whisk in the pistachio paste until smooth.

Pour into a bowl, cover with plastic wrap pressed directly against the surface, and refrigerate for at least 3 hours.

Whisk together flour, baking powder, and salt.

In another bowl, whisk yolks, brown sugar, oil, and water.

Sift in dry ingredients; whisk until smooth.

In a mixer, whip egg whites + cream of tartar to soft peaks. Gradually stream in sugar; whip to stiff, glossy peaks.

Whisk ⅓ of the meringue into yolk mixture to lighten, then fold in the rest gently.

Pour into an ungreased 8” round pan. Bake at 325°F ~30 min, until golden and springy.

Drop pan from 6 inches (helps prevent sinking). Cool completely before releasing.

Cut the cooled cake layer in half

Line the 8” cake round with a piece of plastic wrap (the goal is to cover the bottom with long “handles” so you are able to lift up the cake with plastic when it is done).

Place half the cake in the bottom with the cut side up.

Place the pistachio cream on top and spread it into an even layer.

Top with the remaining cake layer and place in the fridge for 2 hours.

In a large bowl, combine the mascarpone cheese and heavy cream. Beat on medium speed until well combined, about 30 seconds.

Add the sugar, salt, vanilla bean paste, and espresso powder. Continue to beat on medium-high speed until soft peaks form, about 1-2 minutes. Do not over mix or the mixture will split. You want to just mix until soft peaks form.

Pour the cream over the cooled cake. Spread into an even layer so the top is flat. Cover with a piece of plastic wrap to set for at least 1 hour.

Dust with cocoa powder and serve.

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