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–+ servings
Pistachio and Blackberry Olive Oil Cake

Pistachio and Blackberry Olive Oil Cake That Steals Hearts

Delightful Pistachio and Blackberry Olive Oil Cake, a blend of nutty pistachios and sweet-tart blackberry preserves for a moist dessert that's perfect for any occasion.
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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: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Toasted pistachios For a deeper nutty flavor and delightful crunch.
  • 1 cup Blackberry preserves Provides the sweet-tart essence.
  • 1/2 cup Extra virgin olive oil For moisture and subtle fruity note.
  • 1 1/2 cups All-purpose flour Gives structure; gluten-free blend can be used.
  • 1 tsp Baking powder Acts as a leavening agent.
  • 1/2 tsp Salt Enhances and balances the sweetness.
  • 1 cup Milk (or plant-based milk) Creates a buttermilk substitute.
  • 1 tbsp Apple cider vinegar or lemon juice Used in combination with milk.
  • 1 tsp Vanilla extract Adds warmth and depth.
  • 1/2 tsp Almond extract Introduces a gentle nuttiness.
For the Frosting
  • 1/2 cup Butter Essential for a smooth buttercream.
  • 2 cups Powdered sugar Sweetens the frosting.
  • 1/4 cup Blackberry preserves Adds flavor and color.
  • 1 tsp Vanilla extract Enhances the frosting's flavor.
  • 1/2 tsp Dried thyme (optional) Adds a unique herbal note.

Equipment

  • Oven
  • Two 6- or 7-inch cake pans
  • Mixer
  • Food processor
  • large mixing bowl
  • Spatula
  • Wire racks

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two cake pans.
  2. Combine milk with apple cider vinegar or lemon juice and let sit to make buttermilk.
  3. Pulse toasted pistachios and sugar in a food processor until finely ground.
  4. Whisk together flour, baking powder, ground pistachios, and salt.
  5. Combine buttermilk mixture, olive oil, vanilla extract, and almond extract in another bowl.
  6. Fold dry ingredients into wet ingredients, being careful not to overmix.
  7. Divide batter between pans and bake for 25-30 minutes.
  8. Cool cakes in pans for 10 minutes, then transfer to wire racks.
  9. Beat butter until creamy, then mix in blackberry preserves, powdered sugar, and vanilla until fluffy.
  10. Assemble the cake by frosting between the layers and covering the top and sides.
  11. Garnish with fresh blackberries and chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 1.5mg

Notes

Ensure pistachios are toasted for the best flavor; avoid overmixing to maintain a fluffy texture. Store in a covered container for up to 4 days.

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