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–+ servings
Pistachio and Blackberry Olive Oil Cake

Pistachio and Blackberry Olive Oil Cake for a Spring Treat

This Pistachio and Blackberry Olive Oil Cake combines nutty flavors and sweet-tart blackberry preserves for a delightful dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Ground Pistachios Almond meal can be used for a different nutty essence.
  • 1 cup Sugar Brown sugar can deepen the flavor.
  • 1 cup All-Purpose Flour Gluten-free blend can be used.
  • 1 tsp Baking Powder Essential for leavening.
  • 1/2 tsp Salt Enhances flavor.
  • 1 cup Milk (of choice) Mix with apple cider vinegar or lemon juice for buttermilk.
  • 1/2 cup Olive Oil Extra virgin is best.
  • 1 tsp Vanilla Extract Pure extracts are recommended.
  • 1 tsp Almond Extract Pure extracts are recommended.
  • 1/2 cup Blackberry Preserves Raspberry preserves can be swapped.
For the Frosting
  • 1/2 cup Butter Vegan butter is a suitable option.
  • 2 cups Powdered Sugar Sweetens and thickens the frosting.
  • 1 tsp Thyme (dried) Optional for added flavor.

Equipment

  • Oven
  • Cake pans
  • mixing bowls
  • Food Processor
  • spatula
  • whisk
  • Wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare cake pans.
  2. Make the buttermilk by mixing milk with apple cider vinegar or lemon juice.
  3. Combine ground pistachios and sugar in a food processor and pulse until finely ground.
  4. Whisk together flour, baking powder, and salt in a bowl before adding the pistachio-sugar mixture.
  5. In another bowl, whisk the buttermilk, olive oil, vanilla extract, and almond extract until combined.
  6. Fold the dry ingredients into the wet mixture gently until just combined.
  7. Divide batter between the prepared pans and bake for 25-30 minutes, testing with a toothpick.
  8. Cool the cakes for 10 minutes before transferring to a wire rack.
  9. Prepare the frosting by beating butter and powdered sugar until fluffy, adding thyme if desired.
  10. Level the tops of the cooled cakes, frost, and layer with blackberry preserves.
  11. Garnish with extra frosting and chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftover cake tightly wrapped for up to 4 days, or freeze for longer storage. Thaw overnight in the fridge.

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