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–+ servings
Pistachio and Blackberry Olive Oil Cake

Pistachio and Blackberry Olive Oil Cake: A Decadent Delight

A moist and flavorful Pistachio and Blackberry Olive Oil Cake that offers gluten-free and nut-free options, perfect for gatherings or cozy afternoons.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: European
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Shelled Pistachios opt for unsalted
  • 1 cup Granulated Sugar avoid substitutes
  • 1 cup All-purpose Flour can replace with gluten-free blend
  • 2 teaspoons Baking Powder for leavening
  • 1 teaspoon Salt
  • 1 cup Milk of Choice dairy or non-dairy
  • 1 tablespoon Apple Cider Vinegar or Lemon Juice for acidity
  • 1/2 cup Olive Oil high-quality extra virgin recommended
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract (optional) or more vanilla if desired
  • 1/2 cup Blackberry Preserves opt for seedless
For the Buttercream
  • 1 cup Powdered Sugar sift for smooth finish
  • 1/2 cup Salted Butter softened
  • 1 teaspoon Dried Thyme (optional) for herbaceous note
For Garnishing
  • 1 cup Fresh Blackberries

Equipment

  • Oven
  • Mixing bowls
  • Spatula
  • Cake Pans
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining with parchment paper.
  2. In a medium mixing bowl, whisk together flour, baking powder, and salt until fully combined.
  3. In a separate large bowl, mix olive oil, milk, vinegar, vanilla and almond extracts until smooth.
  4. Carefully fold the dry mixture into the wet mixture until just incorporated.
  5. Gently fold in the finely chopped pistachios until evenly distributed.
  6. Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  7. Remove cakes from the oven and let cool in pans for about 10 minutes before inverting onto a wire rack.
  8. Beat softened butter until creamy, then gradually add sifted powdered sugar and mix until smooth.
  9. Once cooled, layer one cake on a serving plate, spread blackberry preserves and buttercream, and top with the second cake.
  10. Garnish with fresh blackberries on top before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 20gVitamin A: 150IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Ensure to use high-quality ingredients for the best flavor and avoid overmixing to maintain a light texture.

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