Pistachio and Blackberry Olive Oil Cake Recipe

Welcome to a slice of heaven! If you’re looking for a delightful cake that’s both rich in flavor and bursting with vibrant colors, you’ve landed in the right place. This Pistachio and Blackberry Olive Oil Cake is a beautiful blend of nutty pistachios and tangy blackberries, all wrapped in the moist goodness that only olive oil can provide. Perfect for celebrations or a cozy afternoon tea, this cake is sure to impress!

What I love most about this recipe is how easy it is to whip up, and the flavor combination is simply irresistible. The earthy taste of pistachios pairs perfectly with the sweet and slightly tart blackberry preserves, creating a delightful balance that will have everyone coming back for seconds. Plus, it’s a fantastic option for those who prefer a cake that’s not overly sweet.

Ingredients

• 4/5 cup (110g) shelled pistachios
• 1 cup (220g) granulated sugar
• 2 cups (260g) all-purpose flour
• 2 1/2 tsp (10g) baking powder
• 1/2 tsp (3g) salt
• 1 1/5 cups (290ml) milk of choice
• 1 tbsp (15g) apple cider vinegar or lemon juice
• 1/2 cup (120ml) olive oil
• 1 tbsp (12g) vanilla extract
• 1 tsp (4g) almond extract
• Optional: all-natural green food dye
• Blackberry preserves, for filling

For the Buttercream Frosting

• 3 cups (360g) powdered sugar
• 1 1/2 cups (339g) salted butter, at room temperature
• 1/3 cup (105g) blackberry preserves
• 1 1/2 tsp (6g) vanilla extract
• 1 tsp (6g) salt
• 1/2 tsp (1g) dried thyme
• Fresh blackberries, for garnishing
• Chopped pistachios, for garnishing

Instructions

1. Preheat your oven to 350°F (175°C). Grease two 6-inch or 7-inch cake pans with butter, dust them with flour, and line the bottoms with parchment paper rounds to prevent sticking. Set aside.
2. In a medium bowl or measuring cup, whisk together the milk and apple cider vinegar or lemon juice. Let this mixture sit for 5 minutes to create a homemade buttermilk.
3. Meanwhile, pulse the shelled pistachios and granulated sugar in a food processor until finely ground. In another bowl, whisk together the pistachio-sugar mixture, flour, baking powder, and salt.
4. In a large bowl, combine the milk mixture, olive oil, vanilla extract, and almond extract. If you’re using it, add a few drops of green food dye to enhance the pistachio color.
5. Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
6. Divide the batter evenly between the prepared pans, about 425g per pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and allow the cakes to cool completely on a wire rack. For best results, wrap and chill the cake layers overnight before assembling.
8. When you’re ready to assemble, beat the salted butter and blackberry preserves in a stand mixer until smooth. Gradually add the powdered sugar while mixing on low speed until fully incorporated.
9. Add the vanilla extract, salt, and dried thyme, then increase the speed to medium and beat for 4-5 minutes until light and fluffy.
10. If desired, level the top of one cake layer by slicing off the dome with a serrated knife. Place this leveled layer cut side up on a cake stand or platter.
11. Spread or pipe a layer of buttercream in the center and along the edges to form a border. Spoon a generous amount of blackberry preserves in the middle.
12. Add the second cake layer on top and spread or pipe the remaining buttercream over the top, decorating as you like. Add another spoonful of blackberry preserves in the center.
13. Garnish with fresh blackberries and chopped pistachios. Slice and enjoy!

Tips & Variations

• Nut Allergies: If you have nut allergies, you can replace pistachios with sunflower seeds for a similar texture.
• Flavors: Experiment with different fruit preserves, like raspberry or strawberry, to switch up the flavor profile.
• Olive Oil: A good quality olive oil will enhance the cake’s flavor, making it even more delicious!
• Storing: This cake can be stored in an airtight container for up to 3 days at room temperature or can be frozen for up to a month.

Serving Suggestions

This Pistachio and Blackberry Olive Oil Cake is perfect for any occasion. Serve it at birthday parties, holiday gatherings, or simply as an afternoon treat with your favorite tea or coffee. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.

Conclusion

Once you’ve tried this Pistachio and Blackberry Olive Oil Cake, you’ll wonder how you ever lived without it! With its moist texture and delightful flavors, it’s bound to become a family favorite. Don’t forget to share this recipe with friends and family; they’ll thank you for it! Happy baking!

FAQ

Can I use other nuts instead of pistachios?

Yes! You can substitute pistachios with walnuts or almonds for a different flavor.

Is this cake suitable for vegans?

To make it vegan, substitute the milk with a plant-based alternative and use a vegan butter substitute for the frosting.

How can I make this cake gluten-free?

Use a gluten-free all-purpose flour blend instead of regular flour, and ensure all other ingredients are gluten-free.

Can I make this cake ahead of time?

Absolutely! This cake stores well and can be made a day ahead. Just store it in an airtight container.

Deliciously Moist Pistachio and Blackberry Olive Oil Cake

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

380

kcal

Indulge in this moist Pistachio and Blackberry Olive Oil Cake, perfect for any occasion with its rich flavors and easy preparation!

Ingredients

• 4/5 cup (110g) shelled pistachios4/5 cup (110g) shelled pistachios

• 1 cup (220g) granulated sugar1 cup (220g) granulated sugar

• 2 cups (260g) all-purpose flour2 cups (260g) all-purpose flour

• 2 1/2 tsp (10g) baking powder2 1/2 tsp (10g) baking powder

• 1/2 tsp (3g) salt1/2 tsp (3g) salt

• 1 1/5 cups (290ml) milk of choice1 1/5 cups (290ml) milk of choice

• 1 tbsp (15g) apple cider vinegar or lemon juice1 tbsp (15g) apple cider vinegar or lemon juice

• 1/2 cup (120ml) olive oil1/2 cup (120ml) olive oil

• 1 tbsp (12g) vanilla extract1 tbsp (12g) vanilla extract

• 1 tsp (4g) almond extract1 tsp (4g) almond extract

• Optional: all-natural green food dyeOptional: all-natural green food dye

• Blackberry preserves, for fillingBlackberry preserves, for filling

• 3 cups (360g) powdered sugar3 cups (360g) powdered sugar

• 1 1/2 cups (339g) salted butter, at room temperature1 1/2 cups (339g) salted butter, at room temperature

• 1/3 cup (105g) blackberry preserves1/3 cup (105g) blackberry preserves

• 1 1/2 tsp (6g) vanilla extract1 1/2 tsp (6g) vanilla extract

• 1 tsp (6g) salt1 tsp (6g) salt

• 1/2 tsp (1g) dried thyme1/2 tsp (1g) dried thyme

• Fresh blackberries, for garnishingFresh blackberries, for garnishing

• Chopped pistachios, for garnishingChopped pistachios, for garnishing

Directions

• Preheat your oven to 350°F (175°C). Grease two 6-inch or 7-inch cake pans with butter, dust them with flour, and line the bottoms with parchment paper rounds to prevent sticking.
• In a medium bowl or measuring cup, whisk together the milk and apple cider vinegar or lemon juice. Let this mixture sit for 5 minutes to create a homemade buttermilk.
• Meanwhile, pulse the shelled pistachios and granulated sugar in a food processor until finely ground. In another bowl, whisk together the pistachio-sugar mixture, flour, baking powder, and salt.
• In a large bowl, combine the milk mixture, olive oil, vanilla extract, and almond extract. If you’re using it, add a few drops of green food dye to enhance the pistachio color.
• Gently fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
• Divide the batter evenly between the prepared pans, about 425g per pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow the cakes to cool completely on a wire rack. For best results, wrap and chill the cake layers overnight before assembling.
• When you’re ready to assemble, beat the salted butter and blackberry preserves in a stand mixer until smooth. Gradually add the powdered sugar while mixing on low speed until fully incorporated.
• Add the vanilla extract, salt, and dried thyme, then increase the speed to medium and beat for 4-5 minutes until light and fluffy.
• If desired, level the top of one cake layer by slicing off the dome with a serrated knife. Place this leveled layer cut side up on a cake stand or platter.
• Spread or pipe a layer of buttercream in the center and along the edges to form a border. Spoon a generous amount of blackberry preserves in the middle.
• Add the second cake layer on top and spread or pipe the remaining buttercream over the top, decorating as you like. Add another spoonful of blackberry preserves in the center.
• Garnish with fresh blackberries and chopped pistachios. Slice and enjoy!