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Home » Recipes » Breakfast/Brunch » Pistachio Olive Oil Mini Tea Cakes

Pistachio Olive Oil Mini Tea Cakes

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Pistachio Olive Oil Mini Tea Cakes RecipePretty, pretty! These were almost too pretty to eat. Luckily, I got over that. As soon as I took the camera off the tripod these olive oil tea cakes were immediately devoured by Pat and I. Every. single. crumb. They are so easy to make, and when topped with crushed pistachios are little works of art!

Pistachio Olive Oil Mini Tea Cakes RecipeIn this recipe, the olive oil is the star. That being said, it’s important to choose a high quality product. I love Melina’s. Their Extra Virgin Olive Oil comes from old orchards in the Kalamata region of Greece. It’s bottled in San Jose, California, which is just a hop skip and a jump away from us here in San Francisco.

Pistachio Olive Oil Mini Tea Cakes RecipeThis recipe is originally from Farm to Table Geek’s but I came across it on the wonderful White on Rice Couple Blog. It originally called for crème fraîche but I swapped out greek yogurt, which I had on hand. Added bonus – it’s healthier!

Thanks so much for reading A Side of Sweet! For more Sweet in your life,you can find me on Instagram, Pinterest, Bloglovin’, Facebook, or Twitter, or subscribe to receive a weekly email with new posts (see sidebar).

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Pistachio Olive Oil Mini Tea Cakes

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Kelly Egan
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

Scale
  • 2 eggs, divided
  • 1/3 c. (66g) sugar
  • 1/3 c. (73g.) packed brown sugar
  • 1/4 tsp. fresh cracked black pepper
  • 1/2 tsp. sea salt
  • 1/4 c. (50g.) high quality olive oil
  • 1/2 c. (125g.) plain greek yogurt
  • 1/2 tsp. vanilla
  • 1/2 tsp. orange bitters
  • 1 c. (120g.) roasted pistachios,
  • 1 1/4 c. (150g.) flour
  • 1 1/2 tsp. baking powder

Instructions

  1. Whisk together the egg yolks, sugars, salt, pepper, olive oil, yogurt, vanilla, and bitters. Add the pistachios and set aside.
  2. Mix together the flour and baking powder in a separate bowl. Fold into the pistachio mixture.
  3. Whisk egg whites until soft peaks form. Fold into pistachio mixture.
  4. Lightly oil a 12 cup muffin tin. Divide batter among muffin cups, filling each about 2/3 full.
  5. Bake at 350F for 18 minutes until they are golden brown and a toothpick comes clean.

Notes

Adapted from White On Rice Couple

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August 20, 2013  â€¢  Filed Under: Breakfast/Brunch, Recipes, Side Dishes, Snacks 17 Comments

Comments

  1. Alicia says

    August 20, 2013 at 10:48 am

    those look tasty! can’t wait to try this recipe 🙂

    Reply
  2. Ash-foodfashionparty says

    August 20, 2013 at 11:07 am

    These cupcakes are definitely pretty and I can imagine how moist it must be with the olive oil in it..
    Pinning it and I follow your blog..
    I’ve never used olive oil in baking but I enjoy it in a good dip or hummus.

    Reply
    • Kelly says

      August 20, 2013 at 12:18 pm

      Don’t forget to leave these all in separate comments lady! I’m going to make sure you get credit for all three by commenting on this twice!

      Reply
    • Kelly says

      August 20, 2013 at 12:19 pm

      Done!

      Reply
  3. Sun says

    August 20, 2013 at 12:01 pm

    Those cakes look delicious – I love pistachios! My favorite way to use olive oil is drizzled over a melon caprese salad (chopped melon, fresh mozz balls and chopped basil). A perfect summer combo!

    Reply
  4. Sun says

    August 20, 2013 at 12:03 pm

    Recipe pinned!

    http://pinterest.com/pin/216946907022868524/

    Reply
  5. Rachael says

    August 20, 2013 at 9:56 pm

    I’m a fan of good old olive oil and vinegar for dipping bread 🙂

    Reply
  6. Cindy Aiton says

    August 22, 2013 at 2:00 pm

    I add salt, pepper, and a drizzle of olive oil to a boneless chicken breast, wrap it in tin foil, and bake it in the oven. This is my absolute favorite way to eat chicken.

    Reply
  7. Cindy Aiton says

    August 22, 2013 at 2:03 pm

    Tweet!

    https://twitter.com/normawatson/status/370622061690904576

    Reply
  8. Cindy Aiton says

    August 22, 2013 at 2:08 pm

    Pinned!

    http://pinterest.com/pin/250372060507212837/

    Reply
  9. Cindy Aiton says

    August 22, 2013 at 2:09 pm

    I like Melina’s on Facebook as Cindy Aiton.

    Reply
  10. Cindy Aiton says

    August 22, 2013 at 2:11 pm

    I subscribe via email.

    Reply
  11. Hannah says

    August 23, 2013 at 9:52 am

    I love olive oil cake!

    Reply
  12. Hannah says

    August 23, 2013 at 9:53 am

    I follow you on Bloglovin’ already!

    Reply
  13. Hannah says

    August 23, 2013 at 9:53 am

    I signed up for email updates!

    Reply
  14. Daria Thompson says

    August 23, 2013 at 10:23 pm

    I pinned you!! I love olive oil with oven roasted garlic on a good bread 🙂

    Reply
  15. Daria Thompson says

    August 23, 2013 at 10:25 pm

    I follow you by email!!!!

    Reply

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Welcome!

San Francisco Food, Fashion, Travel Blogger

Hi! I’m Kelly. I live in San Francisco with my husband, Pat, and our puppy, Maddie. Here you’ll find recipes, DIYs, style, travel & a glimpse into our adventures. To learn a little more about me, Click Here.

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