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Pistachio and Blackberry Olive Oil Cake Recipe

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★★★★★

4.9 from 56 reviews

This Pistachio and Blackberry Olive Oil Cake is a moist, flavorful treat that blends the nuttiness of pistachios with the tartness of blackberry preserves, elevated by rich olive oil and a delicate thyme-infused frosting. Perfect for any occasion, this cake combines classic baking techniques with fresh ingredients for a unique and delightful dessert.

Ingredients

Scale

For the Cake

  • 2 cups All-Purpose Flour (a gluten-free blend can be used)
  • 1 cup Ground Pistachios (for best flavor)
  • 1 cup Granulated Sugar (coconut sugar can be used as a healthier alternative)
  • 2 teaspoons Baking Powder (ensure it’s fresh)
  • 1/2 teaspoon Salt (use less if pistachios are salted)
  • 1 cup Milk (plant-based milk with apple cider vinegar for a 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 a compote)

For the Frosting

  • 1/2 cup Room Temperature Butter (vegan butter can be substituted)
  • 2 cups Powdered Sugar (adjust for desired sweetness)
  • 1 teaspoon Dried Thyme (substitute with rosemary for a different flavor)

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and grease two 6- or 7-inch cake pans, then lightly flour them to prevent sticking.
  2. Make Buttermilk Substitute: In a small bowl, mix milk with apple cider vinegar and let sit for 5-10 minutes to create a homemade buttermilk alternative.
  3. Blend Pistachios and Sugar: In a food processor, blend ground pistachios and granulated sugar until the mixture is fine and well combined, which enhances the pistachio flavor throughout the cake.
  4. Combine Dry Ingredients: In a medium bowl, whisk together the pistachio-sugar mixture, all-purpose flour, baking powder, and salt until evenly incorporated.
  5. Mix Wet Ingredients: In a large bowl, blend the buttermilk mixture, olive oil, and vanilla extract until smooth and creamy, ensuring a well-emulsified batter.
  6. Fold Dry into Wet: Gently fold the dry mixture into the wet ingredients until just combined, being careful not to overmix to keep the cake tender and fluffy.
  7. Divide and Bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the Cakes: Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
  9. Prepare Frosting: Beat room temperature butter with blackberry preserves until fluffy, then slowly add powdered sugar and dried thyme, mixing until the frosting is smooth and flavorful.
  10. Assemble the Cake: Spread frosting between the cake layers and over the outside, then decorate with fresh blackberries and chopped pistachios for an elegant finish.

Notes

  • For best results, ensure all ingredients are at room temperature before starting.
  • Avoid overmixing the batter to retain a light and fluffy texture.
  • Chill cake layers before frosting for optimal flavor and ease of slicing.
  • Substitutions such as vegan butter and plant-based milk make this cake suitable for vegan diets.
  • Fresh blackberries can be used instead of preserves for a fresher, less sweet frosting component.

Keywords: Pistachio cake, Blackberry cake, Olive oil cake, Pistachio frosting, Homemade cake, Olive oil dessert, Nutty cake, Fruit preserves cake

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