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Pistachio and Blackberry Olive Oil Cake Recipe

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★★★★★

4.7 from 70 reviews

This Pistachio and Blackberry Olive Oil Cake is a moist and flavorful dessert combining finely ground pistachios and fruity blackberry preserves. Enhanced with olive oil and a hint of almond extract, this cake offers a rich yet tender crumb, layered with a luscious blackberry buttercream and garnished with fresh berries and chopped pistachios for added texture and visual appeal.

Ingredients

Scale

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

Buttercream and Filling

  • 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

  1. Preheat the oven and prepare cake pans: 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.
  2. Make the cake batter: In a medium bowl or measuring cup, whisk together milk and apple cider vinegar or lemon juice. Let 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 the dry ingredients into the wet ingredients with a spatula until just combined, taking care not to overmix.
  3. Bake the cake layers: 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 into 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.
  4. Prepare the buttercream: 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 for even mixing.
  5. Assemble and serve: 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, then garnish with fresh blackberries and chopped pistachios. Slice and enjoy!

Notes

  • For best texture and flavor, chill the cake layers overnight before assembling.
  • Use high-quality olive oil for a subtle fruity flavor that enhances the cake.
  • Optionally add green food dye to intensify the natural pistachio color.
  • Wrap leftover cake tightly and store in the refrigerator for up to 3 days.
  • Allow cake to come to room temperature before serving for the best taste experience.

Keywords: Pistachio cake, Blackberry cake, Olive oil cake, Nutty cake, Berry buttercream, Dessert cake, Pistachio dessert

Find it online: https://freshrecipehub.com/pistachio-and-blackberry-olive-oil-cake-recipe/