Pistachio Olive Oil Mini Tea Cakes

Olive Oil Tea Cakes Recipe

Ever buy yourself a little treat, something that sounded perfect and tasty, but was left disappointed after biting into it? Maybe the bakery wasn’t as skilled as hoped, or perhaps the pastry had been waiting too long for someone to come by and savor its original deliciousness. Could have just been an off day, it happens. Sometimes even from a really good bakery. Whatever the case, you were left with the “wha waa” feeling. However these moments can lead to inspiration.

These little pistachio olive oil cakes are the result of such inspiration. After being disappointed in a pistachio cake we bought, we were determined to make them to the level of deliciousness originally hoped.

After a bunch of recipe testing, we worked out just the treat hoped for. The slightly sweet nature of the Pistachio Olive Oil Tea Cake, the flavor and crunch of the pistachios playing off of the flavor from the olive oil and the softness of the cake. Pull an espresso and call me happy.

Different nuts for olive oil tea cakes recipe

Pistachios are definitely unique in flavor and a favorite. But they aren’t always budget friendly. As with most nuts, they can be pretty costly. Use whatever nuts you like and in whatever quantity. The more nuts you use, the more crunchy and flavorful these tea cakes will be. So we suggest using at least 1/2 cup of chopped nuts and reserve some for the top of the tea cakes. Our recipe calls for 3/4 cup of nuts and this is a good balance of nuts inside the tea cakes and leave enough for some topping. Just make sure the nuts are toasted. A raw nut won’t have the same snappy texture.

Video: Pistachio Olive Oil Tea Cakes Recipe