Pistachio Cake with Pomegranate Glaze

Preheat the oven to 350°F with a rack in the center. Lightly grease an 8" round pan that’s at least 2" deep. 

To make the pistachio cake: In the bowl of a food processor, combine the pistachios, sugar, salt, and orange zest. Pulse until the nuts are ground and the mixture is a fine, uniform powder, about 30 seconds. 

Add the eggs, one at a time, pulsing to combine after each addition.  

With the food processor running, slowly add the olive oil, orange juice, and rose water and process until fully combined. Stop and scrape down the sides of the bowl with a spatula as needed. 

Add the flour and baking powder and pulse until incorporated. Transfer the batter to the prepared pan and spread evenly. 

Bake the pistachio cake for 35 to 40 minutes, until the edges are pulling away from the sides of the pan, the top feels set, and a toothpick or thin knife inserted into the center comes out clean. 

Remove the cake from the oven and allow it to cool in the pan for 20 minutes before turning it out onto a wire rack to finish cooling. 

To finish the cake: In a small bowl, combine the confectioners’ sugar and salt. Add 4 teaspoons of the pomegranate juice and stir until smooth; add additional juice, 1/2 teaspoon at a time, until the glaze is thin enough to pour over the cake (it should have the consistency of molasses).  

Place the cake, bottom side up, on a serving plate. (This gives you a perfectly flat surface for glazing.) Pour the pomegranate glaze over the top of the cake and use a small offset spatula to spread it evenly, letting it drip down the sides. Garnish with pomegranate seeds, if desired.  

Storage information: Store any leftover pistachio cake, covered, at room temperature for several days. Freeze the unglazed cake for up to 2 months; freezing the glazed cake is not recommended.