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Pistachio and Blackberry Olive Oil Cake

Pistachio and Blackberry Olive Oil Cake: A Moist Delight

This Pistachio and Blackberry Olive Oil Cake combines crunchy pistachios with tart blackberries for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Batter
  • 1 cup Ground Pistachios Can substitute with almond flour
  • 1 cup Sugar Adjust for desired sweetness
  • 1.5 cups All-Purpose Flour Gluten-free flour works as a substitute
  • 1 tbsp Baking Powder Ensure it’s fresh
  • 0.5 tsp Salt Omit if salt-free
  • 0.5 cup Milk Plant-based milk is an option
  • 1 tbsp Apple Cider Vinegar Can replace with lemon juice
  • 0.5 cup Olive Oil Avoid other oils
  • 1 tsp Vanilla Extract Almond extract can be used
  • 0.5 tsp Almond Extract Can be omitted
  • 1 drop Natural Green Food Dye Optional
  • 0.5 cup Blackberry Preserves Experiment with other fruit preserves
For the Buttercream Frosting
  • 0.5 cup Room Temperature Butter Vegan option available
  • 2 cups Powdered Sugar Adjust to desired sweetness
  • 1 tsp Dried Thyme Omit for traditional frosting
For Garnishing
  • 1 cup Fresh Blackberries For garnish
  • 0.5 cup Chopped Pistachios For garnish

Equipment

  • 9-inch round cake pans
  • Food Processor
  • mixing bowls
  • whisk
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. Combine milk and apple cider vinegar in a bowl and let sit for 5 minutes.
  3. In a food processor, pulse ground pistachios and sugar, then mix with flour, baking powder, and salt.
  4. Whisk the buttermilk, olive oil, vanilla, and optional dye together, then combine with dry ingredients.
  5. Fold wet and dry ingredients together until just combined.
  6. Divide batter between pans and bake for 25-30 minutes until cooked through.
  7. Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely.
  8. Beat butter until creamy and then add blackberry preserves and powdered sugar to make frosting.
  9. Assemble the cake by layering with frosting and preserves.
  10. Garnish with fresh blackberries and chopped pistachios before serving.

Notes

Chill the cake layers overnight for enhanced flavor. Use fresh ingredients for the best results.