Lately I've been into roasted pistachio oil. It's usually in the oil section of fancy supermarkets, and meant for pinkies-out salads and roasted vegetables, but it's totally stunning in cake. It's sort of an under the radar recipe on Serious Eats. At the moment, I'm a little obsessed with pistachio everything, but especially pistachio +cherry. Cherry has those subtle almond notes in it, a hint of nuttiness that makes it a total dream with pistachio.