Print

Pistachio and Blackberry Olive Oil Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 40 reviews

This Pistachio and Blackberry Olive Oil Cake is a moist and flavorful dessert combining the richness of ground pistachios with the vibrant sweetness of blackberry preserves, all enhanced by the smoothness of olive oil.

Ingredients

Units Scale

For the Cake

  • 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.)

For the Frosting

  • 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.)

Instructions

  1. Cake Preparation
    Preheat your oven to 350°F (175°C) and prepare two greased and floured cake pans.
  2. Make Buttermilk
    Make the buttermilk by mixing milk with apple cider vinegar or lemon juice; let it sit for 5 minutes.
  3. Process Dry Ingredients
    Process ground pistachios and sugar in a food processor until fine but not powdery.
  4. Mix Dry Ingredients
    In a bowl, whisk together the pistachio-sugar mixture, flour, baking powder, and salt.
  5. Mix Wet Ingredients
    In another bowl, whisk the prepared buttermilk, olive oil, vanilla, and almond extract until blended.
  6. Combine Mixtures
    Combine the wet and dry ingredients, folding them together gently until just combined.
  7. Prepare Pans
    Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake
    Bake for 25-30 minutes, or until a toothpick comes out clean.
  9. Cool Cakes
    Let the cakes cool for 10 minutes before transferring to wire racks to cool completely.
  10. Prepare Frosting
    Prepare the frosting by beating butter until creamy, then adding blackberry preserves and powdered sugar.
  11. Assemble Cake
    Assemble the cake by frosting the first layer, adding preserves, and topping with the second layer, then frost the top.
  12. Garnish and Serve
    Garnish with fresh blackberries and chopped pistachios before serving.

Notes

  • Almonds can be used as an alternative to pistachios for a different flavor profile.
  • Brown sugar enhances moisture and depth.
  • For gluten-free option, substitute flour with almond flour.
  • Use fresh baking powder for optimal leavening.
  • Salt can be omitted for a low-sodium option.
  • Milk can be plant-based or dairy; almond or soy milk works as substitution.
  • Apple cider vinegar or lemon juice is essential for buttermilk substitute.
  • Olive oil can be substituted with canola oil, but the flavor will differ.
  • Ensure vanilla extract is pure for best results.
  • Almond extract can be omitted if allergic, or substituted with additional vanilla.
  • Use homemade or low-sugar blackberry preserves for richer flavor.
  • For vegan option, substitute butter with plant-based butter.
  • Dried thyme is optional and can be substituted with rosemary or lavender.

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