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Pistachio and Blackberry Olive Oil Cake

Pistachio and Blackberry Olive Oil Cake for Pure Indulgence

This Pistachio and Blackberry Olive Oil Cake is a delightful blend of nutty and fruity flavors, creating a moist dessert 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: Desserts
Cuisine: Baking
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Ground Pistachios Feel free to substitute with almonds for a milder taste.
  • 1 cup Sugar Adjust according to your desired level of sweetness.
  • 1 cup Flour All-purpose flour is standard, but you can use a gluten-free blend.
  • 1 tbsp Baking Powder Ensure it’s fresh for the best results.
  • 1/2 tsp Salt Using kosher salt can improve texture.
  • 1 tbsp Apple Cider Vinegar Acts as a buttermilk substitute, essential for moisture.
  • 1/2 cup Olive Oil Opt for extra virgin for the best flavor.
  • 1 tsp Vanilla Extract Pure vanilla extract is highly recommended.
  • 1/2 tsp Almond Extract You can omit or replace it with more vanilla if preferred.
For the Creamy Frosting
  • 1/2 cup Butter Make sure it’s at room temperature.
  • 1/2 cup Blackberry Preserves Other berry preserves can be swapped for alternate flavors.
  • 2 cups Powdered Sugar Sift it for an even smoother consistency.
  • 1 tsp Dried Thyme Consider omitting or using rosemary/lavender if preferred.

Equipment

  • Oven
  • food processor
  • mixing bowls
  • rubber spatula
  • Wire racks
  • Cake pans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix together milk and apple cider vinegar and let it sit for 5-10 minutes to thicken.
  3. Blend the ground pistachios and sugar in a food processor until finely textured.
  4. Whisk together flour, baking powder, and salt in a medium bowl.
  5. Whisk together the thickened buttermilk substitute, olive oil, vanilla, and almond extract in a large bowl.
  6. Gently fold the dry ingredients into the wet mixture until just combined.
  7. Divide the batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  8. Remove cakes from the oven and cool for about 10 minutes before inverting onto wire racks.
  9. Beat room temperature butter and blackberry preserves until creamy, then gradually add powdered sugar.
  10. Assemble the cake by spreading frosting between layers and on top, garnishing with crushed pistachios if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 150IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing to maintain the cake's light texture.

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