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Pistachio and Blackberry Olive Oil Cake Recipe

Pistachio and Blackberry Olive Oil Cake Recipe for Moist Bliss

Discover the delightful Pistachio and Blackberry Olive Oil Cake Recipe, combining nutty flavors and moist texture for an unforgettable dessert experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Ground Pistachios Ensure they are finely ground.
  • 1 cup Sugar Sweetens the cake.
  • 1.5 cups All-Purpose Flour Gluten-free flour can be substituted.
  • 2 teaspoons Baking Powder Leavening agent.
  • 0.5 teaspoons Salt Enhances flavors.
  • 1 cup Milk Buttermilk substitute can be used.
  • 0.5 cups Olive Oil Extra virgin recommended.
  • 1 teaspoon Vanilla Extract For flavor depth.
  • 0.5 teaspoons Almond Extract Optional.
  • 0.5 cups Blackberry Preserves Essential for flavor.
For the Frosting
  • 0.5 cups Room Temperature Butter Essential for frosting.
  • 2 cups Powdered Sugar Sweetens the frosting.
  • 1 tablespoon Fresh Thyme Optional; adds herbal note.

Equipment

  • Oven
  • mixing bowls
  • food processor
  • cake pans
  • Whisk
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare your cake pans.
  2. Make a buttermilk substitute by mixing milk with apple cider vinegar or lemon juice.
  3. Blend ground pistachios and sugar until well combined.
  4. Combine dry ingredients: pistachio-sugar mixture, all-purpose flour, baking powder, and salt.
  5. Whisk wet ingredients: buttermilk, olive oil, vanilla extract, and almond extract.
  6. Fold wet and dry mixtures together until just combined.
  7. Divide batter into prepared pans and bake for 25 to 30 minutes.
  8. Cool cakes in pans for 10 minutes, then remove and let them cool completely on a wire rack.
  9. Prepare frosting by beating butter, then adding blackberry preserves and powdered sugar until fluffy.
  10. Assemble the cake by layering frosting and blackberry preserves between cake layers and frosting the outside.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 100IUCalcium: 50mgIron: 1mg

Notes

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Freeze individual slices for up to 2 months.

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