Tuesdays with Dorie BWD: Apricot and Pistachio-Olive Oil Cake

April 14, 2026 at 7:17 pm | Posted in BWD, cakes & tortes, groups, sweet things, tuesdays with dorie | 5 Comments
Tags: baking, cake

This Apricot and Pistachio-Olive Oil Cake is loaded with fragrant flavors of the Mediterranean. I added Dorie’s suggested pinch of saffron to the batter, which, combined with orange zest and olive oil, gave it a sunny yellow color. The baked cake gets sliced in half to make two layers, and the cross section was truly fantastic. That yellow cake studded with orange apricot bits and bright green Sicilian pistachios– I should have photo’ed it. Some apricot jam is spread between the layers and on top of the cake, along with an extra tumble of chopped pistachios. This one’s great with tea or coffee and it stays moist thanks to EVOO, butter and Greek yogurt in the batter (not to mention it’s sort of sealed with jam).

If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan yet, get it and join us as we bake through it every second and fourth Tuesdays! Don’t forget to check out the rest of the TWD Blogroll and all the other participation deets over on Tuesdays with Dorie!

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Looks so delicious. I’ll have to try it with saffron next time.

Comment by Judy— April 14, 2026 #

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Wow you got such a great rise on that cake. Did you do anything special? I hope mine turns out to be as good as that.

Comment by Diane Zwang— April 15, 2026 #

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- i made half the batter in a 6” pan, but didn’t alter it beyond that. was surprised by the way it domed…the one in the book appears pretty flat.
  
  Comment by steph (whisk/spoon)— April 15, 2026 #
  
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Looks incredible!!!

Comment by Mardi (eat. live. travel. write.)— April 15, 2026 #

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Yours turned out so pretty…and with such great height! I think this was a surprising mix of flavors that worked well!!

Comment by isthisakeeper— April 17, 2026 #

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