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Pistachio and Blackberry Olive Oil Cake Recipe

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4.6 from 42 reviews

This Pistachio and Blackberry Olive Oil Cake is a moist, flavorful dessert combining toasted pistachios, fresh blackberries, and fruity olive oil. The cake layers are tender with a subtle nutty crunch, complemented by a luscious salted blackberry and thyme buttercream frosting, making for a beautifully balanced cake perfect for any special occasion.

Ingredients

Cake Batter

  • 4/5 cup (110g) shelled pistachios
  • 1 cup (220g) granulated sugar
  • 2 cups (260g) all-purpose flour
  • 2 1/2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1 1/5 cups (290ml) milk of choice
  • 1 tbsp (15g) apple cider vinegar or lemon juice
  • 1/2 cup (120ml) olive oil
  • 1 tbsp (12g) vanilla extract
  • 1 tsp (4g) almond extract
  • Optional: all-natural green food dye

Buttercream Frosting

  • 3 cups (360g) powdered sugar
  • 1 1/2 cups (339g) salted butter, at room temperature
  • 1/3 cup (105g) blackberry preserves
  • 1 1/2 tsp (6g) vanilla extract
  • 1 tsp (6g) salt
  • 1/2 tsp (1g) dried thyme

Garnish

  • Fresh blackberries
  • Chopped pistachios

Instructions

  1. Preheat the Oven and Prepare Pans: Preheat your oven to 350F. Grease two 6- or 7-inch cake pans with butter, dust with flour, and line the bottoms with parchment paper rounds to ensure easy removal and clean edges.
  2. Create Your Homemade Buttermilk: Combine the milk with apple cider vinegar or lemon juice and let it sit for 5 minutes to create a tenderizing buttermilk substitute that helps keep the cake moist.
  3. Process the Pistachios and Sugar: Pulse the pistachios and granulated sugar in a food processor or blender until finely ground but with some texture remaining, infusing the batter with nutty flavor and crunch.
  4. Mix Dry Ingredients: In a medium bowl, whisk the ground pistachio-sugar mixture with flour, baking powder, and salt to evenly distribute all the dry ingredients and leavening agents.
  5. Combine Wet Ingredients: In a large bowl, whisk together the homemade buttermilk, olive oil, vanilla extract, and almond extract until fully blended. Add green food dye if desired for color.
  6. Bring It All Together: Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined, taking care not to overmix to keep the batter light and airy.
  7. Bake the Cake Layers: Divide the batter evenly (about 425 grams each) between the prepared pans. Bake at 350F for 30 minutes or until a toothpick inserted comes out clean and the cake is golden with a nutty aroma.
  8. Cool and Chill the Layers: Allow the cakes to cool completely in the pans on a wire rack. Wrap tightly in plastic wrap and refrigerate overnight to develop flavor and firmness for easier assembly.
  9. Prepare the Salted Blackberry and Thyme Buttercream: Beat the room temperature butter with blackberry preserves until smooth. Gradually add powdered sugar and mix until incorporated. Stir in vanilla extract, salt, and dried thyme. Whip at high speed for 5 minutes until light, fluffy, and spreadable.
  10. Assemble the Cake: Level the top of one cake layer if needed. Place it cut side up on a cake stand. Spread a generous layer of buttercream followed by a spoonful of blackberry preserves in the center. Add the second layer and cover the entire cake with remaining buttercream. Garnish with fresh blackberries and chopped pistachios. Slice and serve.

Notes

  • To toast pistachios before grinding, spread on a baking sheet and bake at 350F for 5-7 minutes to enhance their flavor.
  • Use room temperature butter for frosting to ensure smooth and airy buttercream.
  • If you don't have a food processor, finely chop pistachios and mix with sugar for a similar texture.
  • The optional green food dye is for visual appeal only and can be omitted without affecting flavor.
  • Letting the cake layers chill overnight improves slicing and flavor development.
  • Ensure the cake layers are fully cooled before frosting to prevent melting.
  • Substitute almond extract with extra vanilla extract if allergic to nuts.

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