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Pistachio and Blackberry Olive Oil Cake

Irresistibly Moist Pistachio and Blackberry Olive Oil Cake

This Pistachio and Blackberry Olive Oil Cake combines nutty richness and fruity zest, creating an irresistible dessert.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Ground Pistachios Ensure they are finely ground for uniform distribution in batter.
  • 1 cup Sugar Granulated or cane sugar works well.
  • 1.5 cups All-Purpose Flour Whole wheat flour can substitute for a nuttier flavor.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 0.5 teaspoon Salt Enhances overall flavor.
  • 0.75 cup Milk Can be swapped with plant-based milk or buttermilk.
  • 1 tablespoon Apple Cider Vinegar or Lemon Juice Activates the baking powder.
  • 0.5 cup Olive Oil Extra virgin olive oil is recommended.
  • 1 teaspoon Vanilla Extract Introduces warmth and depth of flavor.
  • 0.5 teaspoon Almond Extract Optional; use cautiously.
  • 0.5 cup Blackberry Preserves Provides a sweet and tangy filling.
For the Frosting
  • 0.5 cup Butter Can be replaced with vegan butter.
  • 2 cups Powdered Sugar Sweetens the frosting.
  • 0.5 teaspoon Dried Thyme Optional; can be omitted.
  • 1 cup Fresh Blackberries For garnishing.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Spatula
  • Food Processor
  • Cake pans
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare two 6 or 7-inch cake pans by greasing them with butter and dusting with flour.
  2. Combine milk with apple cider vinegar or lemon juice, and let it sit for about 5 minutes to thicken.
  3. Pulse ground pistachios and sugar in a food processor. Whisk them with all-purpose flour, baking powder, and salt.
  4. Whisk buttermilk substitute, olive oil, vanilla extract, and almond extract in another bowl until smooth.
  5. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
  6. Divide the batter between the prepared pans and bake for 25-30 minutes, checking for doneness.
  7. Remove the cakes and let them cool in the pans for 10 minutes before inverting onto a wire rack.
  8. Beat softened butter until smooth, then gradually add powdered sugar and blackberry preserves. Whip until fluffy.
  9. Level each cake layer, spread frosting between layers and cover the entire cake with remaining frosting. Garnish with fresh blackberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 270mgPotassium: 150mgFiber: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For best results, chill the cake overnight before frosting and use fresh ingredients.

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