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–+ servings
Pistachio and Blackberry Olive Oil Cake

Pistachio and Blackberry Olive Oil Cake: Indulge in Bliss

This Pistachio and Blackberry Olive Oil Cake delights with nutty and fruity flavors, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Use a gluten-free blend for a gluten-free option
  • 1 cup Ground Pistachios Ground almonds can be used as a substitute
  • 1 cup Granulated Sugar Coconut sugar offers a healthier alternative
  • 2 teaspoons Baking Powder Ensure it’s fresh for optimal rise
  • 1 teaspoon Salt Reduce if using salted pistachios
  • 1 cup Milk For a vegan version, use plant-based milk mixed with apple cider vinegar
  • 1 cup Olive Oil Extra virgin is best for flavor
  • 2 teaspoons Vanilla Extract Substitute with almond extract for depth
  • 1 cup Blackberry Preserves Fresh blackberries can be used for a compote
For the Frosting
  • 1 cup Room Temperature Butter Vegan butter can be substituted for a dairy-free option
  • 2 cups Powdered Sugar Adjust to taste for desired sweetness
  • 1 teaspoon Dried Thyme Rosemary can be used for a different flavor

Equipment

  • Oven
  • mixing bowls
  • Food processor
  • spatula
  • Cake pans
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a small bowl, combine your milk with the apple cider vinegar and let sit for about 5-10 minutes.
  3. Pulse the ground pistachios and granulated sugar in a food processor until fine and well combined.
  4. Whisk in the all-purpose flour, baking powder, and salt into the pistachio-sugar mixture until fully incorporated.
  5. In a separate bowl, whisk together the buttermilk, olive oil, and vanilla extract until smooth.
  6. Gently fold the wet mixture into the dry ingredients using a spatula until just combined.
  7. Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes.
  8. Let the cakes cool for about 10 minutes before flipping them onto a wire rack to cool completely.
  9. Beat the room temperature butter until light, add in blackberry preserves, sift in powdered sugar and thyme, and whip until smooth.
  10. Assemble the cake by layering frosting between the cakes and covering the top and sides with frosting.
  11. Serve and enjoy your delightful Pistachio and Blackberry Olive Oil Cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients and avoid overmixing for a light, airy texture.

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