One of my favorite bakeries in Portland is Norimoto Bakery – and I’m not alone. In 2024, baker and owner Atsuko Fujimoto won the James Beard Award for Outstanding Pastry Chef or Baker.
Before opening Norimoto, Atsuko ran Ten Ten Pié, where she served this Pistachio Olive Oil Cake that’s featured in The New Portland, Maine Chef’s Table. Since pistachios are my favorite nut, I bookmarked the recipe the moment I got the book a year ago!
The gluten- and dairy-free cake doesn’t skimp on flavor. Eggs, sugar, and olive oil are whipped into an emulsion – like a sweet, fluffy mayo – which gives the cake body and richness. It’s combined with ground pistachios, cornmeal, buckwheat flour, and lemon zest, then baked in a long 13-inch loaf pan for nearly an hour, until it springs back to the touch.
I liked it best warm! Moist, nutty, earthy from the olive oil, and deeply flavorful – I couldn’t stop sneaking bites.
Book: The New Portland, Maine Chef’s Table, page 182
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: olive oil
Pricey Ingredients: —
Hard-to-find: —
Recipe is not online.
