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–+ servings
Pistachio and Blackberry Olive Oil Cak

Pistachio and Blackberry Olive Oil Cake that's Incredibly Moist

This Pistachio and Blackberry Olive Oil Cake combines nutty pistachios and sweet-tart blackberry preserves for an incredibly moist and delicious 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, Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup shelled pistachios can substitute with almonds
  • 1 cup sugar can use coconut sugar
  • 1.5 cups flour use gluten-free flour blend for a gluten-free version
  • 1 tbsp baking powder ensure freshness
  • 0.5 tsp salt do not omit
  • 1 cup milk any plant-based milk fits for dairy-free
  • 1 tbsp apple cider vinegar or lemon juice creates buttermilk substitute
  • 0.5 cups olive oil extra virgin preferred
  • 1 tbsp vanilla extract use pure for best flavor
  • 0.5 tsp almond extract optional
  • 0.5 cups blackberry preserves or use homemade or raspberry preserves
For the Frosting
  • 0.5 cups butter opt for vegan butter for dairy-free
  • 2 cups powdered sugar no substitutes recommended
  • 1 tsp vanilla extract
  • 0.25 tsp dried thyme can be omitted or replaced

Equipment

  • Mixing Bowls
  • Food Processor
  • Measuring Cups
  • measuring spoons
  • cake pans
  • Spatula
  • Whisk
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour two 6- or 7-inch cake pans generously.
  2. Combine 1 cup of milk with 1 tablespoon of apple cider vinegar or lemon juice; let sit for 5 minutes.
  3. Pulse 1 cup of shelled pistachios with 1 cup of sugar until finely ground, maintaining some texture.
  4. Whisk together the ground pistachio mixture, 1 ½ cups of flour, 1 tablespoon of baking powder, and ½ teaspoon of salt.
  5. In a large mixing bowl, whisk together the buttermilk, ½ cup of olive oil, 1 tablespoon of vanilla extract, and ½ teaspoon of almond extract.
  6. Gently fold the dry mixture into the wet mixture until just combined.
  7. Divide the batter between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  8. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. In a mixing bowl, beat together ½ cup of softened butter and ½ cup of blackberry preserves.
  10. Gradually add 2 cups of powdered sugar, mixing until fluffy, then stir in vanilla and thyme.
  11. Level the top of one cooled cake layer, spread frosting, and top with the second layer. Frost the entire cake.
  12. Garnish with fresh blackberries and chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 6gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing to maintain fluffiness. Refrigerate cakes overnight for optimal flavor and easier frosting.

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