Pistachio and Blackberry Olive Oil Cake Recipe

There’s something truly special about a cake that’s both nutty and fruity, moist but light. The Pistachio and Blackberry Olive Oil Cake Recipe is one of my go-to desserts for any time I want to impress without fuss. It’s perfect for afternoon tea, a casual dinner party, or even a weekend bake when you want something a little elegant and uniquely flavorful.

Jump to:

• Why You’ll Love This Pistachio and Blackberry Olive Oil Cake Recipe
• Ingredient Spotlight
• Step-by-Step: How to Make It
• Pro Tips
• Variations & Substitutions
• Make-Ahead, Storage & Freezing
• Serving Ideas & Pairings
• FAQs
• Notes, Tools & Special Equipment
• Printable Recipe 📖

Ingredient Spotlight

Each ingredient plays a key role in making your Pistachio and Blackberry Olive Oil Cake Recipe come alive. Here’s a quick look at the stars and some swaps that won’t compromise the flavor or texture.

• Olive Oil: Use a fruity extra virgin olive oil for moisture and rich complexity—avoid the bitter ones.
• Pistachios: Freshly shelled and lightly toasted give the best aroma and bite. You can grind them coarse or fine depending on your texture preference.
• Blackberry Preserves: Choose a high-quality, all-fruit preserve with minimal added sugar to keep the fruity brightness front and center.

Seasonality & Sourcing

Blackberries shine brightest in late summer and early fall, so freshest berries and preserves at this time will elevate your cake’s flavor. If off-season, frozen berries can substitute for fresh garnish, while shelf-stable preserves still work well year-round. For pistachios, look for ones with a vibrant green color and no added salt or coatings—local markets often have fresher options than pre-packaged versions.

Step-by-Step: How to Make It

Step 1 — Prep & Preheat

Start by preheating your oven to 350°F (175°C). Grease two 6- or 7-inch round pans with butter, then dust them lightly with flour. I like to line the bottoms with parchment paper rounds as well—you’ll find it makes removing the cakes a breeze and keeps those edges neat. Avoid skipping this step; an unlined pan can cause sticking and wreck your perfect layers.

Step 2 — Cook & Build Flavor

Mix your milk with apple cider vinegar or lemon juice and let it rest 5 minutes to create your homemade buttermilk. Then pulse pistachios and sugar together until finely chopped but still with a touch of texture—you want to smell that fresh nutty fragrance. Whisk the dry ingredients and separately combine your wet ingredients including olive oil and extracts. Fold them gently to keep the batter airy. Pour evenly into pans and bake about 25 to 30 minutes until a toothpick comes out clean. If it’s a bit wet, bake a few minutes longer; if it dries out, check your oven temperature as it might be running hot.

Step 3 — Finish & Rest

Once out of the oven, let the cakes cool in their pans for about 15 minutes before transferring them to a wire rack. For best texture and flavor, wrap them tightly and refrigerate overnight. This rest really seals in moisture and firms up the crumb, making the cake layers easier to handle and the final slices look stunning. I usually bake mine a day ahead when I have time—it’s a game changer.

Troubleshooting Pistachio and Blackberry Olive Oil Cake Recipe

If your cake turns out dry, double check your oven temperature and don’t overbake—it should be just barely set. For a soggy cake, reduce the amount of preserves layered inside or ensure your buttercream isn’t too runny. If the flavor feels muted, a splash more almond extract or a pinch of salt in the batter can brighten everything up.

Variations & Substitutions

You can swap almond extract for orange blossom water for a floral twist, or trade blackberries for raspberries for a tart pop. Gluten-free flour blends work well if just substituted 1:1, and using coconut or almond milk keeps this dairy-free while still maintaining moistness thanks to the vinegar trick. Don’t hesitate to tweak preserves to your favorite berry!

Great Debates

Butter vs. olive oil in cakes is always a hot topic. I prefer olive oil here—it gives a moist texture and subtle fruity notes that butter can’t match. However, some folks swear by butter for richer flavor and denser crumb. If you want to experiment, try half oil and half butter for a middle ground.

Make-Ahead, Storage & Freezing

This Pistachio and Blackberry Olive Oil Cake Recipe keeps beautifully for up to 4 days in the fridge, tightly wrapped or covered with a cake dome to prevent drying out. You can also freeze the unfrosted layers wrapped well in plastic and foil for up to 2 months. Thaw them overnight in the fridge and bring to room temperature before frosting and serving for best texture.

Yield & Conversions

This recipe makes two 6- or 7-inch cake layers, perfect for about 8–10 servings. To double, simply multiply all ingredients by two and use a larger pan or bake in batches. For a smaller cake, half the ingredients and bake in a single 6-inch pan. Use 1 cup flour ≈ 120 grams for precise metric conversions.

Serving Ideas & Pairings

I love serving this cake with a dollop of lightly whipped cream or vanilla bean ice cream to balance the rich nutty flavors. Fresh blackberries and a sprinkle of chopped pistachios add a pretty, textural contrast. For an extra touch, drizzle some honey or a quick blackberry coulis on the side. It’s a crowd-pleaser with coffee or afternoon tea!

FAQs

Notes, Tools & Special Equipment

Use two 6- or 7-inch round cake pans for even layers. I rely on a food processor for grinding pistachios finely but not too much. A stand mixer or hand mixer makes the buttercream fluffy and smooth. If you have an oven thermometer, it’s worth using to avoid temperature mishaps. A serrated knife helps level the cake for neat layering.

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Printable Recipe 📖