Name: Grapefruit Pistachio Olive Oil Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup finely ground pistachios (plus more for topping); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup granulated sugar; Zest of 1 grapefruit; 2 large eggs; 1/2 cup extra virgin olive oil; 1/2 cup fresh grapefruit juice; 1/4 cup plain Greek yogurt (or sour cream); 1 teaspoon vanilla extract; Optional Glaze: 1 cup powdered sugar; 2–3 tablespoons fresh grapefruit juice

A moist and fragrant cake that brings together the richness of olive oil, the brightness of fresh grapefruit, and the crunch of pistachios. This Grapefruit Pistachio Olive Oil Cake is light, nutty, and citrusy with a Mediterranean flair—perfect for a spring brunch, afternoon tea, or a simple sweet indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour

1/2 cup finely ground pistachios (plus more for topping)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

Zest of 1 grapefruit

2 large eggs

1/2 cup extra virgin olive oil

1/2 cup fresh grapefruit juice

1/4 cup plain Greek yogurt (or sour cream)

1 teaspoon vanilla extract

Optional Glaze:

1 cup powdered sugar

2–3 tablespoons fresh grapefruit juice

Directions

I preheat my oven to 350°F (175°C) and grease an 8-inch round cake pan or loaf pan, lining it with parchment paper.

In a mixing bowl, I whisk together the flour, ground pistachios, baking powder, baking soda, and salt.

In another bowl, I rub the grapefruit zest into the sugar with my fingertips until the oils release and the sugar becomes fragrant.

I whisk in the eggs until the mixture is light and fluffy.

Slowly, I add olive oil, grapefruit juice, Greek yogurt, and vanilla extract, stirring until smooth.

I gently fold in the dry ingredients just until combined—being careful not to overmix.

Then I pour the batter into the prepared pan and sprinkle the top with extra chopped pistachios.

I bake it for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

After it cools, I drizzle the top with a simple grapefruit glaze if I want an extra citrus kick.

Servings and timing

Servings: 10 slices

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Calories per slice: 310 kcal

Variations

I sometimes swap the grapefruit for blood orange or lemon when I want a different citrus note.

For a dairy-free version, I use a plant-based yogurt instead of Greek yogurt.

When I want more texture, I add chopped pistachios into the batter, not just on top.

A dusting of powdered sugar works beautifully in place of the glaze for a more rustic finish.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If refrigerated, I let the slices come to room temperature before serving for the best texture. I don’t usually reheat this cake, but if I want it slightly warm, a quick 10-second zap in the microwave works fine.

FAQs

How do I know when the cake is done baking?

I insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done. The top should also spring back when lightly pressed.

Can I use bottled grapefruit juice instead of fresh?

I prefer fresh juice because it gives a brighter, cleaner flavor. Bottled juice often contains additives or a duller taste.

What can I use instead of pistachios?

I’ve tried ground almonds or hazelnuts in place of pistachios, and both work well while offering a slightly different flavor profile.

Is this cake overly sweet?

Not at all. The grapefruit adds a tangy sharpness that balances the sweetness, and the sugar level is moderate—perfect for a light dessert.

Can I make this cake gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of regular flour and make sure the pistachios are finely ground. The texture remains moist and tender.

Conclusion

This Grapefruit Pistachio Olive Oil Cake is one of my favorite go-to bakes when I want something elegant but uncomplicated. The combination of zesty citrus, earthy pistachios, and rich olive oil makes every bite memorable. Whether it’s for a gathering or just a quiet moment with coffee, this cake always delivers something special.

Recipe:

Grapefruit Pistachio Olive Oil Cake

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Author: Sophia
Total Time: 55 minutes
Yield: 10 slices
Diet: Vegetarian

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Description

A moist and fragrant Mediterranean-inspired cake made with olive oil, fresh grapefruit, and pistachios. Light, nutty, and citrusy—perfect for brunch or dessert.