Introduction

Experience the delightful combination of nutty pistachios and vibrant blackberry in this moist olive oil cake. It’s a perfect treat to enjoy with tea or as a light dessert, featuring a luscious blackberry-infused frosting with a hint of thyme.

The image shows a tall, two-layer cake with bright green sponge layers on top and bottom, separated by a thick, dark purple berry filling mixed with creamy, light yellow frosting. The outside of the cake is coated smoothly with the same light yellow frosting. The top of the cake is decorated with whole blackberries and crushed pistachios evenly spread around the edge, adding dark purple and green colors with a mix of shiny and rough textures. The cake sits on a white plate with a thin design on its edge, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour (gluten-free blend can be used)
1 cup Ground Pistachios (for best flavor)
1 cup Granulated Sugar (coconut sugar can be substituted)
2 teaspoons Baking Powder (ensure freshness)
1/2 teaspoon Salt (use less if pistachios are salted)
1 cup Milk (plant-based with apple cider vinegar for vegan option)
1/2 cup Olive Oil (extra virgin recommended)
1 teaspoon Vanilla Extract (almond extract can be substituted)
1/2 cup Blackberry Preserves (fresh blackberries can be used for compote)
For the Frosting:
- 1/2 cup Room Temperature Butter (vegan butter optional)
- 2 cups Powdered Sugar (adjust sweetness as desired)
- 1 teaspoon Dried Thyme (rosemary can be substituted)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease two 6- or 7-inch cake pans and lightly flour them to prevent sticking.
Step 2: In a small bowl, combine the milk with apple cider vinegar. Let it sit for 5–10 minutes to create homemade buttermilk.
Step 3: In a food processor, blend the ground pistachios and granulated sugar until the mixture is fine and well combined.
Step 4: In a medium bowl, whisk together the pistachio-sugar mixture, all-purpose flour, baking powder, and salt until evenly mixed.
Step 5: In a large bowl, whisk the homemade buttermilk, olive oil, and vanilla extract until smooth and creamy.
Step 6: Gently fold the dry ingredients into the wet mixture, being careful not to overmix, until just combined.
Step 7: Divide the batter evenly into the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 9: For the frosting, beat the butter and blackberry preserves together until fluffy. Gradually add powdered sugar and dried thyme, mixing until smooth.
Step 10: Assemble the cake by spreading frosting between the layers and covering the outside. Garnish with fresh blackberries and chopped pistachios if desired.

Tips & Variations

For a vegan version, use plant-based milk with apple cider vinegar and substitute vegan butter in the frosting.
Fresh blackberries can replace preserves by making a quick compote with a little sugar heated until syrupy.
To enhance flavor, chill the cake layers before frosting; this makes layering and slicing easier.
A light sprinkle of chopped pistachios on top adds both crunch and visual appeal.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature for the best texture. You can also freeze the unfrosted cake layers wrapped tightly for up to a month; thaw fully before frosting.

How to Serve

A tall cake with three visible layers sits on a white round base on a white marbled surface. The bottom and top layers are light green with a soft, crumbly texture, while the middle layer is dark purple, looking rich and jammy with berry pieces. Between each cake layer, there is a thick, smooth creamy white frosting. The outside is fully coated with the same creamy white frosting. On top of the cake, there is a layer of whole blackberries and chopped green pistachios, giving a mix of dark purple and bright green colors with a rough, natural texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a gluten-free flour blend for this cake?

Yes, a gluten-free all-purpose flour blend works well in this recipe. Just ensure your baking powder is gluten-free as well.

What can I use instead of blackberry preserves?

If you don’t have blackberry preserves, fresh blackberries cooked down with a little sugar make a delicious compote that can be used in the frosting or as a topping.