Lemon and olive oil bizcocho

with a pistachio-crusted glaze

a slate plate holds slices of Lemon & olive oil bizcocho

Lemon and olive oil bizcocho is a fantastic easy to prepare recipe that’s ideal as a dessert or can easily be whipped up for an afternoon treat. This recipe only takes around 15 minutes to prepare and takes just under an hour to cook in the oven.

While we’ve used lemons and paired them with pistachios, it’s easy to substitute for oranges and any other nut or leave the nuts out altogether if anyone is allergic to them.

About This Recipe

Traditionally, in the Valencian region, lemon and olive oil bizcocho is made with almonds (another export of the region). The almonds add a little texture to the dish, and we’ve found using pistachios instead really adds to the delicate flavors of the lemon in the bizcocho. Crushing the pistachios also leaves an occasional crunch to a mouthful of the bizcocho.

One of the best things about cooking lemon and olive oil bizcocho is the incredible aroma. While it cooks, the fragrant and delicate aroma of citrus fruit wafts through the house and is a fantastic welcome invitation for when you’re expecting friends or family for an afternoon visit.

A bunch of lemons hang from a tree

Lemon and olive oil bizcocho also holds its own as a delicious and easy-to-make dessert. Use the glaze recipe or top with some freshly whipped cream and a sprinkling of pistachio nuts and you’re in sweet-tooth heaven. If you really want to make an impression, try adding some candied lemon rinds to the top and glaze with light lemon icing. Utterly incredible!

Citrus fruits of the Valencian region

Living in the Valencian region affords plenty of opportunities to sample some of the best citrus fruits in the world! The Valencian region is the leading exporter of citrus fruits to Europe and the world, and for good reason, Valencian citrus fruit tastes amazing! 

And citrus fruits are grown absolutely everywhere! From the smallest villages (pueblos) to the largest cities; all proudly display orange or lemon trees on the boulevards and within the landscaped parks. Venture into the heart of the region and you’ll discover lush orange groves that line the hillsides, scattered with the occasional olive tree or two. 

Of course, not everyone has a bounty of fresh citrus fruit on their doorstep, so when making lemon and olive oil bizcocho, it’s always best to source the freshest lemons you can find. While you can make this recipe using packaged lemon juice, it often lacks the distinct flavor of freshly squeezed lemon juice.

various citrus fruits sit arrnaged in a colorful array

Why you should use olive oil instead of butter

Olive oil and in particular extra-virgin olive oil has an ever-expanding list of health benefits confirmed and can easily substitute butter in many recipes. Butter is high in saturated fats and can lead to weight gain. Butter can also lead to high cholesterol and increase your chance of heart disease. 

Olive oil on the other hand is a far healthier choice when cooking. While olive oil does contain some saturated fats (around 10%), the majority of fat in olive oil is a monounsaturated fat called oleic acid, which is good for you. 

Olive oil also contains a high amount of antioxidants along with anti-inflammatory properties. Here are a few more reasons why extra-virgin olive oil is so good for your health:

Olive oil is poured into a small clear glass

Olive oil health benefits

  • Protects against heart disease
  • Prevents strokes and promotes healthy blood flow throughout the body
  • Does not cause weight gain and has been shown it can help moderate weight, with some experts even claiming it helps weight loss
  • Reduces the risk of type-2 diabetes
  • Olive oil contains antibacterial properties
  • Can help treat Rheumatoid Arthritis

Lemon and olive oil bizcocho – A classic Mediterranean dessert

While the Mediterranean diet is certainly known for its healthy aspects, there is also room for dessert and a combination of healthy ingredients and well…sugar. The key is moderation.  This recipe is an excellent example of the type of dessert or treat that will be served throughout the Mediterranean regions. It is a perfect light snack and has plenty of healthy ingredients including lemon juice, Greek yogurt, and plenty of olive oil.

a slate plate holds slices of Lemon & olive oil bizcocho

Equipment needed

  • 1 large baking tray 9 x 12 inches
  • 1 medium sized mixing bowl
  • Whisk
  • Spatula

Serving:

10 people / 80 grams per person

 

Ready In:

Prepare 10 minutes / cook 45 minutes

 

Skill Level

Easy

 

Serve with:

Candied lemon rinds and a café con leche

Ingredients

Method (step-by-step)

 

For Lemon and olive oil Bizcocho

  • 200g/7 oz. all-purpose flour 
  • 1/4 cup crushed pistachio nuts 
  • 1/4 teaspoon of salt 
  • 3 teaspoons  (15 g) baking powder
  • 200g/7 oz. granulated sugar 
  • Zest of three lemons
  • 4 large eggs
  • 1/2 cup (120 ml/4.5 fl. oz.) freshly squeezed lemon juice 
  • 220ml/7.5 fl. oz. of Greek yogurt
  • 180ml/6 fl. oz. of extra virgin olive oil 

For glaze and topping

  • 50ml/1.7 fl. oz. condensed milk (for sauce)
  • 50ml/1.7 fl. oz. Honey
  • 1 teaspoon (5g) of brown sugar
  • 1 tablespoon of extra virgin olive oil 
  • 2 teaspoons crushed pistachio nuts
Nutritional fact sheet

Method (step-by-step)

  • Preheat your oven to 375°F (190°C) and grease the baking tray.
  • In a medium-sized bowl mix together the flour, ground almonds, salt, and baking powder.
  • In a small bowl, add the sugar and the lemon zest. Mix with a small teaspoon so the zest infuses the flavor into the sugar. Slowly add the eggs, ground pistachios, salt, and baking powder from the medium bowl and whisk for 2 minutes or until the mixture becomes slightly yellow.
  • Next, whisk in the lemon juice and Greek yogurt. Slowly add the olive oil and continue to whisk for 2-3 minutes until all ingredients are combined.
  • Fold in the flour mixture using a spatula. Mix gently for 2 minutes. It should form a smooth batter with no lumps.
  • Pour the batter into the greased baking tray and bake for 45 minutes.
  • Once cooked, remove from the oven and allow to cool for 20 minutes before serving. While the bizcocho is cooling, prepare the glaze.
  • In a small frying pan on medium heat, add the olive oil and brown sugar until the sugar dissolves. Once dissolved, turn down the heat to low and slowly add the honey and condensed milk and stir until you have a smooth syrup (this should only take 1-2 minutes).

To serve: 

Use a teaspoon to ladle a little of the glaze onto the bizcocho and top with a sprinkle of crushed pistachio nuts. Best served warm with a café con leche.

Nutritional fact sheet
a slate plate holds slices of Lemon & olive oil bizcocho

Lemon and olive oil Bizcocho

Byron
Lemon & olive oil bizcocho is a fantastic easy to prepare recipe that’s ideal as a dessert or can easily be whipped up for an afternoon treat. This recipe only takes around 15 minutes to prepare and takes just under an hour to cook in the oven.
5 from 2 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course afternoon tea, Dessert, Snack, treat
Cuisine Authentic Spanish recipe, Spain, spanish
Servings 10 slices
Calories 426 kcal

Equipment

  • 1 large baking tray (12 x 9 inches)
  • 1 Whisk
  • 1 medium-sized mixing bowl

Ingredients
  

For Lemon and olive oil Bizcocho

  • 200 g/7 oz. all-purpose flour
  • 1/4 cup crushed pistachio nuts
  • 1/4 teaspoon of salt
  • 3 teaspoons 15 g baking powder
  • 200 g/7 oz. granulated sugar
  • Zest of three lemons
  • 4 large eggs
  • 1/2 cup 120 ml/4.5 fl. oz. freshly squeezed lemon juice
  • 220 ml/7.5 fl. oz. of Greek yogurt
  • 180 ml/6 fl. oz. of extra virgin olive oil

For glaze and topping

  • 50 ml/1.7 fl. oz. condensed milk for sauce
  • 50 ml/1.7 fl. oz. Honey
  • 1 teaspoon 5g of brown sugar
  • 1 tablespoon of extra virgin olive oil
  • 2 teaspoons crushed pistachio nuts

Instructions
 

  • Preheat your oven to 375°F (190°C) and grease the baking tray.
  • In a medium-sized bowl mix together the flour, ground almonds, salt, and baking powder.
  • In a small bowl, add the sugar and the lemon zest. Mix with a small teaspoon so the zest infuses the flavor into the sugar. Slowly add the eggs, ground pistachios, salt, and baking powder from the medium bowl and whisk for 2 minutes or until the mixture becomes slightly yellow.
  • Next, whisk in the lemon juice and Greek yogurt. Slowly add the olive oil and continue to whisk for 2-3 minutes until all ingredients are combined.
  • Fold in the flour mixture using a spatula. Mix gently for 2 minutes. It should form a smooth batter with no lumps.
  • Pour the batter into the greased baking tray and bake for about 45 minutes.
  • Once cooked, remove from the oven and allow to cool for 20 minutes before serving. While the bizcocho is cooling, prepare the glaze.
  • In a small frying pan on a medium heat, add the olive oil and brown sugar until the sugar dissolves. Once dissolved, turn down the heat to low and slowly add the honey and condensed milk and stir until you have a smooth syrup (this should only take 1-2 minutes).

Notes

Storage:

Store your bizcocho in an airtight container in a cool dry place for up to 5 days. 

Nutrition

Serving: 80gCalories: 426kcalCarbohydrates: 30.3gProtein: 5.8gFat: 33.7gSaturated Fat: 5.6gCholesterol: 77mgSodium: 116mgPotassium: 111mgFiber: 0.3gSugar: 29.6gCalcium: 52mgIron: 1mg
Keyword bizcocho, Dessert recipe, easy recipe, easy to make, lemon, Olive Oil, Spanish dessert
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