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–+ servings
Pistachio and Blackberry Olive Oil Cake

Indulge in Pistachio and Blackberry Olive Oil Cake Bliss

This Pistachio and Blackberry Olive Oil Cake is a delightful and unique dessert perfect for special occasions.
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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: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Shelled Pistachios opt for unsalted for better control over saltiness
  • 1 cup Granulated Sugar no substitutions recommended for best results
  • 1.5 cups All-Purpose Flour can be swapped with gluten-free flour, but texture may vary
  • 2 teaspoons Baking Powder a key leavening agent
  • 0.5 teaspoon Salt
  • 0.5 cup Milk of Choice dairy or non-dairy options based on preference
  • 1 tablespoon Apple Cider Vinegar or Lemon Juice adds needed acidity
  • 0.75 cup Olive Oil preferably mild extra virgin olive oil
  • 1 teaspoon Vanilla Extract
  • 0.5 teaspoon Almond Extract optional but recommended
  • a few drops All-Natural Green Food Dye optional for visual enhancement
  • 0.5 cup Blackberry Preserves use seedless for a smooth cake
For the Salted Buttercream
  • 2 cups Powdered Sugar ensures a smooth consistency
  • 1 cup Salted Butter unsalted can be used for greater control over salt content
  • 1 teaspoon Dried Thyme optional for enhanced flavors
For Garnish
  • 1 cup Fresh Blackberries for topping

Equipment

  • Mixing Bowls
  • whisk
  • Food Processor
  • Cake pans
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the cake pans.
  2. Grind the shelled pistachios into a fine meal.
  3. In a large mixing bowl, combine the sugar, olive oil, milk, vinegar, vanilla and almond extracts.
  4. In a separate bowl, combine flour, baking powder, salt, and pistachio meal.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Pour the batter into prepared pans and bake for 25-30 minutes.
  7. Allow cakes to cool in the pans for 10 minutes, then invert onto wire racks.
  8. Prepare the buttercream by beating the salted butter, then adding powdered sugar, blackberry preserves, and thyme until smooth.
  9. Assemble the cake by stacking the layers with buttercream in between, and frost the top and sides.
  10. Garnish with fresh blackberries before serving.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 35gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Use high-quality olive oil and fresh blackberries for best flavor. Mix batter until just combined.

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