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–+ servings
Pistachio and Blackberry Olive Oil Cake

Pistachio and Blackberry Olive Oil Cake for a Flavorful Treat

Experience the delightful combination of earthy pistachios and tart blackberries in this Pistachio and Blackberry Olive Oil Cake.
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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: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour A gluten-free blend can be used.
  • 1 cup Ground Pistachios Pistachios provide the best flavor.
  • 1 cup Granulated Sugar Coconut sugar can be used as a healthier alternative.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 1/2 teaspoon Salt Use less if pistachios are salted.
  • 1 cup Milk Plant-based milk with apple cider vinegar for a vegan option.
  • 1/2 cup Olive Oil Extra virgin is recommended.
  • 1 teaspoon Vanilla Extract Almond extract can be substituted.
  • 1/2 cup Blackberry Preserves Fresh blackberries can be used for a compote.
For the Frosting
  • 1/2 cup Room Temperature Butter Vegan butter can be substituted.
  • 2 cups Powdered Sugar Adjust for desired sweetness.
  • 1 teaspoon Dried Thyme Substitute with rosemary for a different flavor.

Equipment

  • Oven
  • Cake pans
  • Mixing Bowls
  • whisk
  • Electric Mixer
  • Spatula
  • food processor
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease two 6- or 7-inch cake pans, then lightly flour them.
  2. In a small bowl, mix milk with apple cider vinegar and let sit for 5-10 minutes to create homemade buttermilk.
  3. In a food processor, blend ground pistachios and granulated sugar until fine.
  4. In a medium bowl, whisk the pistachio-sugar mixture with all-purpose flour, baking powder, and salt until well combined.
  5. In a large bowl, blend the buttermilk mixture, olive oil, and vanilla extract until smooth and creamy.
  6. Gently fold the dry mixture into the wet ingredients until combined, being careful not to overmix.
  7. Divide the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. Prepare the frosting by beating butter and blackberry preserves until fluffy, then slowly add powdered sugar and thyme.
  10. Assemble the cake by frosting between layers and the outside, decorating with fresh blackberries and chopped pistachios.

Nutrition

Serving: 1slicesCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 250IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature. Avoid overmixing to retain a light, fluffy texture. Chill cake layers before frosting for optimal flavor and ease of slicing.

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