Print

Pistachio and Blackberry Olive Oil Cake Recipe

Print Recipe

★★★★★

4.5 from 110 reviews

This Pistachio and Blackberry Olive Oil Cake is a moist, flavorful dessert combining the nutty richness of ground pistachios with the bright sweetness of blackberry preserves. The olive oil creates a tender crumb and a subtle fruity depth, while a hint of almond and thyme adds a unique aromatic layer. Perfect as a refined treat for gatherings or special occasions, this cake is both visually stunning and delicious.

Ingredients

Scale

Cake Ingredients

  • 1 cup Ground Pistachios (Almonds can be used for a different flavor profile.)
  • 1 cup Sugar (Use brown sugar for added moisture and depth.)
  • 1 cup Flour (For gluten-free, substitute with almond flour.)
  • 1 tbsp Baking Powder (Make sure it’s fresh for optimal leavening.)
  • 1/2 tsp Salt (Can be omitted for a low-sodium option.)
  • 1 cup Milk (plant-based or dairy) (Substitution: Use almond or soy milk.)
  • 1 tbsp Apple Cider Vinegar or Lemon Juice (Essential for buttermilk substitute.)
  • 1/2 cup Olive Oil (Substitution: Canola oil, but flavor will differ.)
  • 1 tsp Vanilla Extract (Ensure it’s pure for best results.)
  • 1/2 tsp Almond Extract (Omit if allergic, or substitute with additional vanilla.)

Frosting Ingredients

  • 1/2 cup Room Temperature Butter (For vegan option, substitute with plant-based butter.)
  • 2 cups Powdered Sugar (No substitutions recommended for desired consistency.)
  • 1/2 cup Blackberry Preserves (Use homemade for richer flavor or low-sugar versions.)
  • 1 tsp Dried Thyme (Optional, can be omitted or substituted with rosemary or lavender.)

Garnish

  • Fresh Blackberries
  • Chopped Pistachios

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two cake pans to prevent sticking and ensure easy removal after baking.
  2. Make Buttermilk Substitute: Mix the milk with apple cider vinegar or lemon juice and let it sit for 5 minutes to curdle slightly, creating a buttermilk substitute that helps tenderize the cake.
  3. Process Dry Ingredients: In a food processor, pulse the ground pistachios and sugar until the mixture is fine but not powdery, which enhances texture and blends flavors evenly.
  4. Combine Dry Ingredients: In a large bowl, whisk together the pistachio-sugar mixture, flour, baking powder, and salt ensuring even distribution of leavening and seasoning.
  5. Mix Wet Ingredients: In a separate bowl, whisk the prepared buttermilk substitute, olive oil, vanilla extract, and almond extract until completely blended to form the wet base for the batter.
  6. Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients until just combined, careful not to overmix as it could toughen the cake.
  7. Fill Pans and Smooth Batter: Divide the batter evenly between the prepared pans and smooth the tops with a spatula for an even rise and appearance.
  8. Bake the Cakes: Place the pans in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cakes are fully cooked.
  9. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely, preventing sogginess from steam.
  10. Prepare Frosting: Beat the room temperature butter until creamy, then gradually add the powdered sugar and blackberry preserves. Add dried thyme if using, mixing until smooth and fluffy for a flavorful frosting.
  11. Assemble the Cake: Place one cake layer on a serving plate, spread a layer of frosting followed by a layer of blackberry preserves, top with the second layer of cake, and frost the top and sides evenly.
  12. Garnish and Serve: Garnish the finished cake with fresh blackberries and chopped pistachios for added texture and visual appeal before serving.

Notes

  • For a gluten-free option, substitute all-purpose flour with almond flour.
  • Brown sugar can be used instead of granulated sugar to add moisture and depth of flavor.
  • If allergic to almonds, omit almond extract or replace with additional vanilla extract.
  • Fresh thyme or rosemary can substitute dried thyme in frosting if preferred.
  • Use plant-based butter and plant milk options to make the recipe vegan-friendly.
  • The cake can be stored in an airtight container refrigerated for up to 3 days.
  • Allow the cake to come to room temperature before serving for best texture and flavor.

Keywords: Pistachio cake, Blackberry olive oil cake, Nutty cake, Olive oil dessert, Berry preserves cake

Find it online: https://foodbylina.com/pistachio-and-blackberry-olive-oil-cake-recipe/