Pistachio Olive Oil Mini Tea Cakes

5 from 5 reviews


  • 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


  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.


Adapted from White On Rice Couple

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