Loading...

Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the cake out later.

In a large mixing bowl, combine the olive oil, eggs, vanilla extract, and granulated sugar. Whisk vigorously until the mixture is pale yellow and well combined.

Add the sour cream (or yogurt) and 1/2 cup of freshly squeezed orange juice to the wet ingredients. Whisk again until thoroughly combined and smooth.

Stir in the baking powder and orange zest. Mix until just incorporated.

Gradually add the all-purpose flour to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix the batter, as this can lead to a tough cake.

Fold in the 1/2 cup of crushed dry roasted pistachios until evenly distributed throughout the batter.

Pour the cake batter into the prepared loaf pan and spread evenly.

Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.

Remove the cake from the oven and let it cool in the loaf pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely.

While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of freshly squeezed orange juice until smooth. Add more orange juice, 1 teaspoon at a time, if a thinner consistency is desired.

Once the cake has cooled completely, pour the glaze evenly over the top, allowing it to drip down the sides. Immediately sprinkle with additional crushed pistachios for garnish.

Let the glaze set for a few minutes before slicing and serving. Enjoy!


Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the long sides to easily lift the cake out later.

In a large mixing bowl, combine the olive oil, eggs, vanilla extract, and granulated sugar. Whisk vigorously until the mixture is pale yellow and well combined.

Add the sour cream (or yogurt) and 1/2 cup of freshly squeezed orange juice to the wet ingredients. Whisk again until thoroughly combined and smooth.

Stir in the baking powder and orange zest. Mix until just incorporated.

Gradually add the all-purpose flour to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix the batter, as this can lead to a tough cake.

Fold in the 1/2 cup of crushed dry roasted pistachios until evenly distributed throughout the batter.

Pour the cake batter into the prepared loaf pan and spread evenly.

Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown.

Remove the cake from the oven and let it cool in the loaf pan for 10-15 minutes before carefully lifting it out onto a wire rack to cool completely.

While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 tablespoons of freshly squeezed orange juice until smooth. Add more orange juice, 1 teaspoon at a time, if a thinner consistency is desired.

Once the cake has cooled completely, pour the glaze evenly over the top, allowing it to drip down the sides. Immediately sprinkle with additional crushed pistachios for garnish.

Let the glaze set for a few minutes before slicing and serving. Enjoy!
