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White Chocolate, Pistachio and Raspberry Olive Oil Cake Recipe

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4.1 from 9 reviews

A delightful White Chocolate, Pistachio, and Raspberry Olive Oil Cake combining moist olive oil-infused layers with a fresh raspberry jam and fluffy whipped cream, garnished with crunchy pistachios. Perfect for those seeking a moist, flavorful cake with a balance of sweetness and tartness.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Modern Australian

Ingredients

Raspberry Jam

  • 10 oz raspberries
  • 3/4 cup caster sugar
  • 2 tbsp lemon juice

Whipped Cream

  • 3/4 cup thickened cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Buttermilk

  • 1/2 cup full cream milk
  • 1 tsp lemon juice

Cake

  • 1 cup pistachios (reserve 1 tbsp for decoration)
  • 1 1/2 cups white flour
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3 large eggs + 1 egg white
  • 1 1/4 cup white sugar
  • 1 cup white chocolate olive oil (or extra virgin olive oil)
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest

Instructions

  1. Make Raspberry Jam: Place the raspberries in a saucepan with sugar and lemon juice. Massage gently with hands and let sit for 1 hour to release juices.
  2. Cook Jam: Heat the saucepan over medium heat and bring the mixture to a simmer. Cook for 20 minutes, stirring occasionally, until the jam thickens. Allow to cool.
  3. Prep Whipped Cream: Chill a stainless steel bowl in the freezer for 10 minutes to ensure the cream whips well (optional).
  4. Whip Cream: Add thickened cream, powdered sugar, and vanilla extract into the cold bowl. Whip with a handheld mixer or by hand until stiff peaks form.
  5. Preheat Oven and Prepare Tins: Preheat oven to 170°C (340°F). Grease and line two 8-inch (20cm) cake tins.
  6. Grind Pistachios: Use a food processor to finely grind pistachios. Reserve 1 tablespoon for decoration.
  7. Make Buttermilk: Warm milk slightly on stovetop or microwave. Stir in lemon juice and let sit for 5 minutes until slightly curdled.
  8. Sift Dry Ingredients: Sift flour, baking powder, baking soda, and salt together in a large bowl.
  9. Mix Wet Ingredients: In another large bowl, whisk eggs and sugar for 5 minutes until pale and frothy. Gradually drizzle in olive oil while whisking. Then add vanilla extract, ground pistachios, lemon zest, and buttermilk. Mix well.
  10. Combine Mixtures: Gently fold dry ingredients into wet mixture with a spatula, taking care not to overmix to keep the cake light.
  11. Bake Cake: Divide batter evenly into prepared tins (use a scale or eyeball). Bake for 35–50 minutes depending on tin depth, until a skewer comes out clean.
  12. Cool Cakes: Let cakes cool in tins briefly, then transfer to wire racks to cool completely before assembling to prevent melting the cream.
  13. Assemble Cake: Spread whipped cream evenly on the first cake layer, then spoon raspberry jam over it. Place second cake on top and repeat. Sprinkle reserved pistachios on top and serve.

Notes

  • Chilling the bowl before whipping cream helps achieve better, stiffer peaks.
  • Ground pistachios in the batter add flavor and texture.
  • Use a digital scale to ensure even cake layers for uniform baking.
  • The raspberry jam can be made ahead and stored refrigerated.
  • Olive oil adds moistness and subtle fruitiness; use mild or white chocolate infused olive oil for best flavor.
  • Allow cakes to cool before assembling to avoid melting the whipped cream.

Find it online: https://cheftinaskitchen.com/white-chocolate-pistachio-and-raspberry-olive-oil-cake-recipe/