Broma Bakery · by Sofi | Broma Bakery★ 4.3
Raspberry Pistachio Olive Oil Cake
NUTRITION · PER SERVING120M COOK
CAL 13%·PRO 6%
CARBS 26G40% OF CAL
2G FIBER19G SUGAR5G OTHER
FAT 16G57% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender olive oil cake studded with fresh raspberries and ground pistachios for a nutty flavor. Topped with whipped cream for an elegant dessert.
dessertamericanbaked good⚙️ food processor🥣 mixer🔥 oven🌀 blendervegetarian
View the full recipe on Broma Bakery →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1/2 cup raw pistachios, finely ground
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- pinch of orange zest
- 2/3 cup high-quality extra virgin olive oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup raspberries (fresh or frozen work!)
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- 1/3 cup raspberry preserves
- raspberries, for topping
At a glance
PER SERVING · TIME 120M
CAL 13%·PRO 6%
CARBS 26G40% OF CAL
2G FIBER19G SUGAR5G OTHER
FAT 16G57% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 45m
- Sodium
- 121mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 107mg
- Calcium
- 22mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 121MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.