A vibrant and elegant cake that combines the rich earthiness of pistachios with the tangy sweetness of blackberry preserves, all brought together in a moist olive oil sponge. This layered masterpiece is frosted with a luscious blackberry buttercream and adorned with fresh blackberries and crushed pistachios for a sophisticated finish.
Why You’ll Love This Recipe
This cake offers a perfect harmony of flavors and textures. The nuttiness of pistachios pairs beautifully with the bright, tart notes of blackberry, while olive oil ensures a tender and moist crumb. The addition of dried thyme adds an unexpected herbal depth. Visually striking and deliciously complex, this cake is a conversation starter and crowd-pleaser, ideal for celebrations, afternoon teas, or gourmet dessert tables.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Pistachios, finely ground
- Olive oil
- Milk
- Apple cider vinegar or lemon juice
- Almond extract
- Vanilla extract
- Dried thyme
For the Frosting:
- Salted butter, softened
- Powdered sugar
- Blackberry preserves
For the Filling & Topping:
- Blackberry preserves
- Fresh blackberries
- Crushed pistachios
Directions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, salt, and finely ground pistachios.
- In a separate large bowl, combine the sugar, milk, olive oil, vinegar (or lemon juice), almond extract, vanilla extract, and dried thyme. Whisk until smooth.
- Add the wet ingredients to the dry mixture and stir just until the batter is fully incorporated.
- Divide the batter evenly between the two prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely on a wire rack.
- To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar, then blackberry preserves, continuing to beat until light and fluffy.
- Layer the cooled cakes with frosting and a thin spread of blackberry preserves. Frost the top and sides of the cake.
- Decorate with fresh blackberries and a generous sprinkle of crushed pistachios.
Servings and Timing
Servings: 12 slices
Prep Time: 25 minutes
Baking Time: 35 minutes
Total Time: 1 hour
Calories per Serving: 480 kcal
Variations
- Citrus Twist: Add lemon or orange zest to the batter for a bright citrus flavor.
- Herbal Note Swap: Replace dried thyme with rosemary or lavender for a different aromatic profile.
- Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour.
- Vegan Adaptation: Substitute plant-based milk, vegan butter, and an egg replacer for a dairy-free version.
- Jam Swap: Try raspberry or blueberry preserves instead of blackberry for a new fruity profile.
Storage/Reheating
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap individual slices or the whole frosted cake in plastic wrap and foil. Freeze for up to 2 months.
- Reheating: Allow refrigerated or frozen cake to come to room temperature before serving. Do not microwave, as it can affect the frosting texture.
FAQs
What kind of olive oil should I use?
Use a mild, fruity extra virgin olive oil for the best flavor. Avoid robust or peppery oils that can overpower the cake.
Can I use store-bought ground pistachios?
Yes, but ensure they are finely ground and unsalted for optimal texture and flavor.
Can I make this cake in advance?
Yes, you can bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerate.
Can I use frozen blackberries?
Frozen blackberries can be used for the filling or topping, but fresh berries provide better texture and presentation.
How do I make the cake more moist?
This recipe is already quite moist thanks to the olive oil, but you can brush the cake layers with a simple syrup if desired.
What’s the best way to crush pistachios?
Pulse them in a food processor until finely ground, or use a rolling pin to crush them in a sealed plastic bag.
Can I omit the thyme?
Yes, the thyme is optional and can be omitted or substituted with a different dried herb.
What frosting alternatives work well?
A cream cheese frosting or mascarpone-based frosting would also pair beautifully with the blackberry and pistachio flavors.
Is this cake suitable for a wedding or special event?
Absolutely. Its unique flavor and elegant presentation make it a perfect choice for upscale occasions.
How do I prevent the cake from sticking to the pan?
Always grease and line your pans with parchment paper to ensure easy removal after baking.
Conclusion
The Pistachio and Blackberry Olive Oil Cake is a refined yet accessible dessert that impresses both visually and on the palate. Whether you’re baking for a special event or simply indulging in a creative weekend project, this cake promises flavor, texture, and elegance in every slice.
PrintPistachio and Blackberry Olive Oil Cake
A vibrant and elegant dessert, this pistachio and blackberry olive oil cake features earthy pistachios, luscious blackberry preserves, and a moist olive oil crumb—layered with creamy frosting and topped with fresh blackberries for a stunning finish.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- For the Cake:
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 cup granulated sugar
- 3/4 cup pistachios, finely ground
- 1/2 cup olive oil
- 1 1/4 cups milk
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon almond extract
- 1 1/2 tablespoons vanilla extract
- 1/2 teaspoon dried thyme
- For the Frosting:
- 1 1/2 cups salted butter, softened
- 3 cups powdered sugar
- 1/3 cup blackberry preserves
- For the Filling & Topping:
- Blackberry preserves (as needed for layering)
- Fresh blackberries
- Crushed pistachios
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a bowl, whisk together flour, baking powder, salt, and ground pistachios.
- In another bowl, whisk sugar, milk, olive oil, vinegar, almond extract, vanilla, and thyme until well blended.
- Add the wet ingredients to the dry and mix until just combined—do not overmix.
- Divide batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar and blackberry preserves, beating until fluffy and smooth.
- Assemble the cake by spreading a layer of frosting and a spoonful of blackberry preserves between the cooled cake layers.
- Frost the outside of the cake and top with fresh blackberries and crushed pistachios.
Notes
- Use high-quality olive oil for a rich, fruity undertone.
- Fresh thyme can be used in place of dried for a more vibrant herbal note.
- Frosting can be chilled briefly if it becomes too soft during assembly.
- Store in the refrigerator and bring to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 32 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg