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Pistachio and Blackberry Olive Oil Cake

Decadent Pistachio and Blackberry Olive Oil Cake to Savor

Savor the delightful flavors of pistachio and blackberry in this moist Olive Oil cake, perfect for gatherings and adaptable for gluten-free diets.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Shelled Pistachios Use unsalted for best flavor
  • 1 cup Granulated Sugar Coconut sugar can be a healthier alternative
  • 1.5 cups All-Purpose Flour Swap with a 1:1 gluten-free blend for gluten-free versions
  • 2 teaspoons Baking Powder Check freshness for best results
  • 0.5 teaspoons Salt Kosher salt works great for its clean taste
  • 1 cup Milk of Choice Use dairy or any plant-based milk
  • 1 tablespoon Apple Cider Vinegar or Lemon Juice Helps create a tender crumb
  • 0.5 cup Olive Oil Choose a mild extra virgin for best results
  • 1 teaspoon Vanilla Extract Opt for pure extract for superior flavor
  • 0.5 teaspoon Almond Extract Optional, can be omitted
  • 0.5 cups Blackberry Preserves Use seedless for a smoother texture
For the Buttercream
  • 1 cup Powdered Sugar Erythritol can be used as a low-sugar alternative
  • 0.5 cup Salted Butter Unsalted allows for better salt control
  • 1 teaspoon Dried Thyme Enhances the cake's flavors
For Garnish
  • 1 cup Fresh Blackberries For topping your cake

Equipment

  • Food processor
  • mixing bowls
  • spatula
  • Cake pans
  • wire rack

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease cake pans generously with olive oil or butter, then line with parchment paper.
  2. In a food processor, finely grind the shelled pistachios until they resemble coarse flour, about 30 seconds.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and ground pistachios.
  4. In a separate bowl, mix the granulated sugar, milk, apple cider vinegar (or lemon juice), olive oil, and vanilla extract.
  5. Pour the wet mixture into the bowl of dry ingredients and stir gently until just combined.
  6. Pour the batter into prepared cake pans, smoothing the tops with a spatula.
  7. Bake for 25-30 minutes. Check for doneness with a toothpick; it should come out clean.
  8. Prepare the buttercream by beating softened salted butter with powdered sugar, blackberry preserves, and dried thyme until fluffy.
  9. Once the cakes cool, level the tops if necessary, spread blackberry preserves between layers, and frost with buttercream.
  10. Garnish the top of the cake with fresh blackberries and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gCholesterol: 25mgSodium: 180mgPotassium: 250mgFiber: 2gSugar: 28gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

This cake is a must-try for its unique flavors and elegant presentation, perfect for any occasion.

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