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–+ servings
Pistachio and Blackberry Olive Oil Cake

Delight in Pistachio and Blackberry Olive Oil Cake Today

A moist and flavorful Pistachio and Blackberry Olive Oil Cake that will impress at any gathering.
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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: Fusion
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Ground Pistachios Almonds can be used for a different flavor profile.
  • 1 cup Sugar Use brown sugar for added moisture and depth.
  • 1 cup Flour For gluten-free, substitute with almond flour.
  • 1 tbsp Baking Powder Make sure it’s fresh for optimal leavening.
  • 1/2 tsp Salt Can be omitted for a low-sodium option.
  • 1 cup Milk (plant-based or dairy) Substitution: Use almond or soy milk.
  • 1 tbsp Apple Cider Vinegar or Lemon Juice Essential for buttermilk substitute.
  • 1/2 cup Olive Oil Substitution: Canola oil, but flavor will differ.
  • 1 tsp Vanilla Extract Ensure it’s pure for best results.
  • 1/2 tsp Almond Extract Omit if allergic, or substitute with additional vanilla.
For the Frosting
  • 1/2 cup Blackberry Preserves Use homemade for richer flavor or low-sugar versions.
  • 1/2 cup Room Temperature Butter For vegan option, substitute with plant-based butter.
  • 2 cups Powdered Sugar No substitutions recommended for desired consistency.
  • 1 tsp Dried Thyme Optional, can be omitted or substituted with rosemary or lavender.

Equipment

  • Oven
  • Mixing Bowls
  • Food Processor
  • Spatula
  • Cake Pans

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two greased and floured cake pans.
  2. Make the buttermilk by mixing milk with apple cider vinegar or lemon juice; let it sit for 5 minutes.
  3. Process ground pistachios and sugar in a food processor until fine but not powdery.
  4. In a bowl, whisk together the pistachio-sugar mixture, flour, baking powder, and salt.
  5. In another bowl, whisk the prepared buttermilk, olive oil, vanilla, and almond extract until blended.
  6. Combine the wet and dry ingredients, folding them together gently until just combined.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 25-30 minutes, or until a toothpick comes out clean.
  9. Let the cakes cool for 10 minutes before transferring to wire racks to cool completely.
  10. Prepare the frosting by beating butter until creamy, then adding blackberry preserves and powdered sugar.
  11. Assemble the cake by frosting the first layer, adding preserves, and topping with the second layer, then frost the top.
  12. Garnish with fresh blackberries and chopped pistachios before serving.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

Cool properly and consider chilling layers overnight for improved flavor and easier assembly. Use fresh ingredients for the best results.

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