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–+ servings
Pistachio and Blackberry Olive Oil Cake

Irresistibly Moist Pistachio and Blackberry Olive Oil Cake

Pistachio and Blackberry Olive Oil Cake is a moist dessert, bursting with flavor and perfect for any gathering.
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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: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour can use a gluten-free blend as a substitute
  • 1 cup Ground Pistachios feel free to swap with almonds
  • 1 cup Granulated Sugar consider coconut sugar for a healthier option
  • 2 teaspoons Baking Powder check freshness for best results
  • 1 teaspoon Salt reduce amount if using salted pistachios
  • 1 cup Milk substitute with plant-based milk for vegan option
  • 1/2 cup Olive Oil extra virgin is recommended
  • 1 teaspoon Vanilla Extract almond extract can work as a substitute
  • 1/2 cup Blackberry Preserves fresh blackberries can be used to make compote
For the Frosting
  • 1 cup Room Temperature Butter vegan butter can be used for dairy-free version
  • 2 cups Powdered Sugar adjust amount based on desired sweetness
  • 1 teaspoon Dried Thyme fresh rosemary can provide a delightful twist

Equipment

  • Oven
  • Food Processor
  • Mixing bowls
  • spatula
  • Cake pans
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two 6-7 inch round cake pans.
  2. Combine milk and apple cider vinegar in a bowl and let sit for 5-10 minutes until thickened.
  3. Blend ground pistachios and sugar in a food processor until fine.
  4. Whisk together the pistachio-sugar mixture, flour, baking powder, and salt in a bowl.
  5. Mix the buttermilk, olive oil, and vanilla extract in a large bowl until smooth.
  6. Fold the dry ingredients into the wet ingredients until just combined.
  7. Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
  8. Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack.
  9. Beat butter with blackberry preserves, then gradually add powdered sugar and thyme until creamy.
  10. Assemble the cake by stacking and frosting the layers, then decorating with blackberries and pistachios.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results, and avoid overmixing to keep the cake light and airy.

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