Go Back
–+ servings
Pistachio and Blackberry Olive Oil Cake Recipe

Pistachio and Blackberry Olive Oil Cake Recipe for Pure Bliss

This Pistachio and Blackberry Olive Oil Cake recipe marries nutty richness and tart sweetness for a delightful dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Ground Pistachios Adds flavor and texture; can substitute with finely chopped nuts if unavailable.
  • 1 cup Granulated Sugar Sweetens the cake; brown sugar could be an alternative for a deeper flavor.
  • 1.5 cups All-Purpose Flour Provides structure; gluten-free flour can be used for gluten-sensitive diets.
  • 1 tbsp Baking Powder Leavens the cake; ensure it's fresh for optimal rise.
  • 0.5 tsp Salt Enhances flavor; optional if using salted butter.
  • 1 cup Milk (or Plant-Based Milk) Used to create buttermilk; almond milk can be substituted.
  • 1 tbsp Apple Cider Vinegar or Lemon Juice Cultures the milk into buttermilk, adding moisture; can also use white vinegar.
  • 0.75 cup Olive Oil Keeps the cake moist and adds a unique flavor; avoid using other oils as they lack the fruity note.
  • 1 tsp Vanilla Extract Adds warmth; can be substituted with almond extract for a twist.
  • 0.5 tsp Almond Extract Enhances nutty flavors; omit if allergies are a concern.
  • 0.5 cup Blackberry Preserves Provides sweetness and fruitiness within and atop the cake; other berry preserves could be used.
For the Buttercream
  • 0.5 cup Room Temperature Butter Used for buttercream; can substitute with vegan butter for a non-dairy option.
  • 2 cups Powdered Sugar Sweetens the frosting; ensures smoothness.
For Garnish
  • 1 cup Fresh Blackberries Perfect for adding a pop of color and flavor on top.
  • 0.25 cup Chopped Pistachios Adds a bit of crunch and enhances the nutty theme.

Equipment

  • Mixing Bowls
  • cake pans
  • Whisk
  • spatula
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing with butter and dusting with flour.
  2. In a small bowl, mix milk with either apple cider vinegar or lemon juice and let sit for about 5 minutes to curdle, forming buttermilk.
  3. In a medium bowl, whisk together ground pistachios, granulated sugar, all-purpose flour, baking powder, and salt.
  4. In a larger bowl, whisk combined buttermilk with olive oil, vanilla extract, and almond extract until smooth.
  5. Gently fold the dry ingredients into the wet mixture until just combined with a spatula.
  6. Divide the batter between the prepared cake pans and bake for 25 to 30 minutes until a toothpick comes out clean.
  7. Allow the cakes to cool in pans for a few minutes, then transfer to a wire rack to cool completely.
  8. In a mixing bowl, beat together room temperature butter and blackberry preserves until smooth, then gradually add powdered sugar.
  9. Once cooled, level the cake tops if necessary, spread buttercream between layers, then frost the top and sides.
  10. Garnish the cake with fresh blackberries and chopped pistachios.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

Room temperature ingredients and accurate measurements enhance the texture and flavor of your cake. Allow cakes to cool completely before frosting and store any leftovers to maintain moisture.

Tried this recipe?

Let us know how it was!