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–+ servings
Pistachio and Blackberry Olive Oil Cake

Pistachio and Blackberry Olive Oil Cake: A Moist Delight

This Pistachio and Blackberry Olive Oil Cake combines nutty rich flavors with a sweet-tart brightness, promising a moist and tender dessert for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Ground Pistachios Ensure they’re finely ground for a consistent crumb.
  • 1 cup Granulated Sugar No substitutions suggested for optimal flavor.
  • 1 cup All-Purpose Flour Consider using cake flour for a lighter texture.
  • 1 teaspoon Baking Powder Make sure it’s fresh for the best results.
  • 1/2 teaspoon Salt Necessary for this recipe.
  • 1/3 cup Olive Oil Opt for extra virgin for a richer taste.
  • 1 teaspoon Vanilla Extract Pure extract delivers the best flavor.
  • 1/2 teaspoon Almond Extract Can substitute with more vanilla extract if needed.
  • 1 cup Milk (dairy or plant-based) You can use any non-dairy alternative for vegan option.
  • 1 tablespoon Apple Cider Vinegar (or lemon juice) Works with milk to create a buttermilk substitute.
For the Buttercream Frosting
  • 1/2 cup Blackberry Preserves Acts as the sweet filling and frosting component.
  • 1/2 cup Butter Substitute with vegan butter for a dairy-free version.
  • 1 teaspoon Vanilla Extract
  • 2-3 cups Powdered Sugar Add gradually until fluffy.
  • Pinch Salt
  • 1 teaspoon Dried Thyme (optional) Can be strong; use carefully.

Equipment

  • oven
  • Mixing bowls
  • Food processor
  • spatula
  • Cake pans
  • Measuring Cups

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour two 6- or 7-inch cake pans.
  2. Combine one cup of milk with one tablespoon of apple cider vinegar or lemon juice in a measuring cup. Let it sit for about 5 minutes.
  3. Pulse together 1 cup of ground pistachios and 1 cup of granulated sugar until finely ground. In a large bowl, whisk with 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
  4. In a separate bowl, whisk together the buttermilk, ⅓ cup of olive oil, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract until well combined.
  5. Gently fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, being careful not to overmix.
  6. Divide the batter evenly between the prepared cake pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.
  7. Allow your cakes to cool in the pans for 10 minutes before transferring to a wire rack.
  8. For the buttercream, beat room-temperature butter with blackberry preserves, gradually add powdered sugar until fluffy.
  9. Frost one layer with buttercream and a layer of blackberry preserves, place the second layer on top and frost the top and sides of the cake.
  10. Garnish with fresh blackberries and finely chopped pistachios.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 280IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Start with room temperature ingredients for the best mixing consistency.

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