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Pistachio and Blackberry Olive Oil Cake

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
  2. In a bowl, whisk together flour, baking powder, salt, and ground pistachios.
  3. In another bowl, whisk sugar, milk, olive oil, vinegar, almond extract, vanilla, and thyme until well blended.
  4. Add the wet ingredients to the dry and mix until just combined—do not overmix.
  5. Divide batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  7. For the frosting, beat softened butter until creamy. Gradually add powdered sugar and blackberry preserves, beating until fluffy and smooth.
  8. Assemble the cake by spreading a layer of frosting and a spoonful of blackberry preserves between the cooled cake layers.
  9. 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

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