Why Make This Recipe
Pistachio and Blackberry Olive Oil Cake is a delightful treat that combines nutty pistachios with sweet blackberries, creating a unique flavor. The use of olive oil makes this cake moist and adds a subtle richness. It’s perfect for celebrations or a cozy afternoon snack. With its vibrant colors and delicious taste, this cake will impress your friends and family.
How to Make Pistachio and Blackberry Olive Oil Cake
Ingredients:
- 4/5 cup (110g) shelled pistachios
- 1 cup (220g) granulated sugar
- 2 cups (260g) all-purpose flour
- 2 1/2 tsp (10g) baking powder
- 1/2 tsp (3g) salt
- 1 1/5 cups (290ml) milk of choice
- 1 tbsp (15g) apple cider vinegar or lemon juice
- 1/2 cup (120ml) olive oil
- 1 tbsp (12g) vanilla extract
- 1 tsp (4g) almond extract
- Optional: all-natural green food dye
- Blackberry preserves, for filling
- 3 cups (360g) powdered sugar
- 1 1/2 cups (339g) salted butter, at room temperature
- 1/3 cup (105g) blackberry preserves
- 1 1/2 tsp (6g) vanilla extract
- 1 tsp (6g) salt
- 1/2 tsp (1g) dried thyme
- Fresh blackberries, for garnishing
- Chopped pistachios, for garnishing
Directions:
- Preheat your oven to 350°F (175°C). Grease two 6-inch or 7-inch cake pans with butter, dust with flour, and line the bottoms with parchment paper rounds to prevent sticking. Set aside.
- In a medium bowl or measuring cup, whisk together milk and apple cider vinegar or lemon juice. Let it sit for 5 minutes to create a homemade buttermilk.
- Meanwhile, pulse the pistachios and granulated sugar in a food processor or blender until finely ground.
- In another bowl, whisk together the pistachio-sugar mixture, flour, baking powder, and salt.
- In a large bowl, combine the milk mixture, olive oil, vanilla extract, and almond extract. Optionally, add green food dye to enhance the pistachio green color.
- Gently fold in the dry ingredients with a spatula until just combined—be careful not to overmix.
- Divide the cake batter evenly between the prepared pans (about 425g per pan). Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool completely on a wire rack. For best results, wrap and chill the cake layers overnight before assembling.
- When ready to assemble, beat the salted butter and blackberry preserves in a stand mixer or with a handheld mixer until smooth.
- Slowly add the powdered sugar while mixing on low until fully incorporated. Add vanilla extract, salt, and dried thyme, then increase the speed to medium and beat for 4-5 minutes until light and fluffy. Scrape down the bowl sides as needed.
- If desired, level the top of one cake layer by slicing off the dome with a serrated knife. Place the leveled layer cut side up on a cake stand or platter.
- Spread or pipe a layer of buttercream in the center and along the edges to form a border. Spoon a generous amount of blackberry preserves in the middle.
- Add the second cake layer on top, then spread or pipe the remaining buttercream over the top, decorating as you like. Add another spoonful of blackberry preserves in the center.
- Garnish with fresh blackberries and chopped pistachios. Slice and enjoy!
How to Serve Pistachio and Blackberry Olive Oil Cake
You can serve this cake at room temperature, paired with a cup of tea or coffee. It also looks beautiful as a dessert for special occasions. Add some fresh blackberries on the side for an extra fruity touch.
How to Store Pistachio and Blackberry Olive Oil Cake
Keep any leftover cake covered at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. Just make sure to wrap it tightly to maintain its moisture. This cake also freezes well; wrap slices in plastic wrap and place them in an airtight container for up to three months.
Tips to Make Pistachio and Blackberry Olive Oil Cake
- Make sure your butter is at room temperature for the frosting to mix easily.
- When measuring flour, use a spoon to scoop it into the cup and level it off for accurate measurement.
- If you prefer a stronger pistachio flavor, increase the amount of pistachios in the cake batter.
Variation
For a twist, try adding lemon zest to the batter for a refreshing citrus flavor. You can also substitute the blackberry preserves with raspberry or strawberry preserves if you prefer.
FAQs
1. Can I use other oils instead of olive oil?
Yes, you can substitute other neutral oils, but olive oil gives a unique flavor.
2. Do I have to use pistachios?
No, you can replace them with other nuts like almonds or walnuts, but the flavor will change.
3. Can I make this cake gluten-free?
Yes, you can try using a gluten-free all-purpose flour blend in place of regular flour.
Pistachio and Blackberry Olive Oil Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease two 6-inch or 7-inch cake pans with butter, dust with flour, and line the bottoms with parchment paper rounds.
- In a medium bowl, whisk together milk and apple cider vinegar or lemon juice. Let it sit for 5 minutes to create a homemade buttermilk.
- Pulse the pistachios and granulated sugar in a food processor until finely ground.
- In another bowl, whisk together the pistachio-sugar mixture, flour, baking powder, and salt.
- Combine the milk mixture, olive oil, vanilla extract, and almond extract in a large bowl. Optionally, add green food dye.
- Gently fold in the dry ingredients until just combined—avoid overmixing.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool completely on a wire rack. Wrap and chill the cake layers overnight before assembling for best results.
- In a stand mixer, beat the salted butter and blackberry preserves until smooth.
- Slowly add the powdered sugar while mixing on low until fully incorporated. Add vanilla extract, salt, and dried thyme and beat on medium for 4-5 minutes until light and fluffy.
- Level the top of one cake layer if desired, place it cut side up on a cake stand, and spread a layer of buttercream and blackberry preserves.
- Add the second cake layer on top, then spread the remaining buttercream, and decorate as desired. Garnish with fresh blackberries and chopped pistachios.