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.
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
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or loaf cake pan with parchment paper.
- In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- In another bowl, rub grapefruit zest into the sugar until fragrant.
- Whisk in the eggs until light and fluffy.
- Gradually add olive oil, grapefruit juice, Greek yogurt, and vanilla extract, mixing until smooth.
- Gently fold in the dry ingredients until just combined—do not overmix.
- Pour the batter into the prepared pan and top with extra chopped pistachios.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool. If desired, drizzle with the grapefruit glaze made from powdered sugar and juice.
Notes
Swap grapefruit with blood orange or lemon for a citrus variation.
Use plant-based yogurt for a dairy-free version.
Fold in chopped pistachios for added texture inside the cake.
A dusting of powdered sugar is a great alternative to glaze.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
