October Recipe of the Month: Pistachio Olive Oil Cake

October is here — which means cozy weekends, flickering candles, and something warm baking in the oven.

This month’s recipe is the perfect way to bring a little fall warmth into your kitchen: a Pistachio Olive Oil Cake from Naturally Ella. It’s simple, subtly sweet, and full of flavor — the kind of cake that feels just as at home at a dinner party as it does next to your morning coffee.

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Why We Love It

This cake is a refreshing twist on traditional fall desserts. The pistachios add a nutty richness, the olive oil keeps every bite moist, and the honey-sweetened cream cheese frosting adds just the right touch of tang and warmth.

Whether you’re baking in your Edmonds kitchen with the windows open or hosting friends in your Seattle dining room, this cake fills the home with a cozy, golden aroma that feels like fall itself.

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Pistachio Olive Oil Cake

Recipe adapted from Naturally Ella

Ingredients

For the Cake

• 1 ½ cups (180 g) whole wheat pastry flour or unbleached all-purpose flour

• 1 cup (120 g) shelled pistachios

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• ½ teaspoon sea salt

• ¾ cup (150 g) natural cane sugar (or granulated sugar)

• Zest from 1 orange

• 3 large eggs

• ½ cup (120 ml) extra virgin olive oil

• ½ cup (120 g) plain whole milk Greek yogurt

• 1 teaspoon pure vanilla extract

For the Frosting

• 4 ounces (115 g) cream cheese, softened

• 2 tablespoons (30 ml) honey

• 2 tablespoons (30 ml) heavy cream

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Instructions

To Make the Cake

1. Preheat the oven to 350°F (180°C). Lightly grease and line an 8-inch (20 cm) round cake pan with parchment paper.

2. Prepare the pistachios: Place pistachios in a food processor and pulse until they’re finely ground (be careful not to over-blend into paste).

3. Mix the dry ingredients: In a large bowl, combine the flour, ground pistachios, baking powder, baking soda, and salt. Stir until evenly mixed.

4. Mix the wet ingredients: In a separate bowl, whisk together the sugar and orange zest until fragrant. Add eggs one at a time, whisking until the mixture is light and slightly thickened. Then stir in the olive oil, Greek yogurt, and vanilla.

5. Combine: Pour the wet mixture into the dry ingredients and stir gently until just combined — don’t overmix.

6. Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool: Let the cake rest for 10 minutes, then remove from the pan and cool completely on a wire rack before frosting.

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To Make the Frosting

1. In a small bowl, combine the cream cheese and honey. Beat until smooth and creamy.

2. Add the heavy cream and beat again until light and fluffy.

3. Once the cake has cooled completely, spread the frosting evenly over the top.

4. Optional: Garnish with chopped pistachios, orange zest, or a drizzle of honey for a beautiful finish.

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Serving Tips

This cake is perfectly moist and lightly sweet, so it’s just as good the next day — if it lasts that long. It pairs beautifully with:

• A hot cup of matcha or espresso

• A scoop of vanilla ice cream

• Or even served plain, dusted with powdered sugar

For a fall dinner party, serve it with roasted pears, a glass of dessert wine, or after a cozy pasta night.

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Make It a Moment

Turn on some music, light a candle, and let the smell of toasted pistachios fill the house. These are the little things that make October in the Pacific Northwest unforgettable — warm homes, good food, and the people you share it with.

If you bake it, tag us at @aufhammerhomes on Instagram — we’d love to see your fall baking moments!