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–+ servings
Pistachio and Blackberry Olive Oil Cake

Pistachio and Blackberry Olive Oil Cake: A Sweet Surprise

This Pistachio and Blackberry Olive Oil Cake combines nutty pistachios with sweet-tart blackberries for an unforgettable dessert experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Ground Pistachios Substitute with ground almonds for a different profile.
  • 1 cup Sugar Coconut sugar can be used for a lower glycemic option.
  • 1 cup All-Purpose Flour Replace with a gluten-free flour blend for a gluten-free version.
  • 1 tbsp Baking Powder Ensure it's fresh for optimal fluffiness.
  • 1/2 tsp Salt Enhances flavors and balances sweetness.
  • 1 cup Milk Achieve buttermilk consistency with vinegar or lemon juice.
  • 1/2 cup Olive Oil Extra virgin is recommended for the best flavor.
  • 1 tsp Vanilla Extract Enhances overall flavor.
  • 1/2 tsp Almond Extract Can be omitted if desired.
  • 1/4 cup Blackberry Preserves Can substitute with raspberry preserves.
For the Frosting
  • 1/2 cup Butter Vegan butter can be substituted for a dairy-free version.
  • 2 cups Powdered Sugar
  • 1 tsp Dried Thyme Optional, or use rosemary for a twist.

Equipment

  • Oven
  • Mixing bowls
  • Food Processor
  • rubber spatula
  • Cake Pans
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two cake pans by greasing them and lightly dusting with flour.
  2. Combine milk with vinegar or lemon juice in a small bowl and let sit for 5 minutes to create buttermilk.
  3. In a food processor, pulse ground pistachios and sugar together until finely ground, about 30 seconds.
  4. Whisk together all-purpose flour, baking powder, and salt in a large bowl.
  5. In another bowl, whisk the buttermilk mixture with olive oil, vanilla extract, and almond extract until smooth.
  6. Gently fold the wet ingredients into the dry ingredients until just incorporated.
  7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, performing the toothpick test for doneness.
  8. Remove the cakes from the oven and allow to cool in the pans for 10 minutes before transferring to a wire rack.
  9. In a mixing bowl, beat softened butter with blackberry preserves, then gradually add powdered sugar and thyme until fluffy.
  10. Level the tops of the cake layers if necessary, frost in between layers and on top, and garnish with blackberries and pistachios.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Allow cake layers to cool and chill overnight for better flavor. Be gentle with the batter to avoid dense texture.

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