Introduction

This Pistachio and Blackberry Olive Oil Cake is a delightful blend of nutty and fruity flavors, perfect for any occasion. Moist and tender, it combines a pistachio-infused cake with creamy blackberry buttercream and fresh berries for a beautiful finish.

The image shows a small two-layer cake sitting on white paper over a white marbled surface. The cake layers are golden brown and soft-looking. Between the layers, there is a smooth green cream filling spread evenly. The top layer is decorated with two rows of round dollops of bright purple cream. On top of the purple cream, there is a pile of dark blackberries. Small white edible flowers and tiny yellow-green crushed nuts are scattered around the blackberries, adding texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: 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.
Step 2: In a medium bowl or measuring cup, whisk together the milk and apple cider vinegar or lemon juice. Let sit for 5 minutes to create a homemade buttermilk.
Step 3: 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.
Step 4: In a large bowl, combine the milk mixture, olive oil, vanilla extract, and almond extract. If desired, add green food dye to enhance the pistachio green color.
Step 5: Gently fold the dry ingredients into the wet ingredients with a spatula until just combined, taking care not to overmix.
Step 6: Divide the cake batter evenly between the prepared pans (about 425g per pan). Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Remove from the oven and cool completely on a wire rack. For best results, wrap and chill the cake layers overnight before assembling.
Step 8: To prepare the buttercream, beat the salted butter and blackberry preserves in a stand mixer or with a handheld mixer until smooth.
Step 9: 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.
Step 10: Scrape down the bowl sides as needed to ensure even mixing.
Step 11: 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.
Step 12: 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.
Step 13: Add the second cake layer on top, then spread or pipe the remaining buttercream over the top, decorating as you like.
Step 14: Add another spoonful of blackberry preserves in the center, then garnish with fresh blackberries and chopped pistachios.
Step 15: Slice and enjoy!

Tips & Variations

To enhance the pistachio flavor, lightly toast the shelled pistachios before grinding.
Use coconut or almond milk if you prefer a dairy-free option.
Adding a touch of lemon zest to the batter can brighten the flavors.
For a fun twist, substitute blackberry preserves with raspberry or blueberry preserves.
Chilling the cake layers overnight helps the flavors meld and makes assembly easier.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake layers can be wrapped tightly and frozen for up to 1 month; thaw in the refrigerator before frosting and assembling.

How to Serve

A two-layered cake sits on white parchment paper over a white marbled surface. The cake layers are golden brown with a smooth, light green cream filling in between. On top of the cake, there are large dollops of purple cream arranged in a circle. The center is decorated with a pile of dark blackberries and small white flowers, while finely chopped green pistachios are sprinkled around them. The cake has a rustic and natural look with a mix of soft and textured elements. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, by using non-dairy milk such as almond or coconut milk and ensuring the buttercream is made with dairy-free butter substitutes, you can make this cake dairy-free.

Why does the recipe call for vinegar or lemon juice in the milk?

The vinegar or lemon juice turns the milk into a homemade buttermilk, which helps tenderize the cake and gives it a light, moist texture.