Introduction

This Pistachio and Blackberry Olive Oil Cake is a delightful treat that combines nutty pistachios with the sweet tartness of blackberries. Moist and flavorful, it’s perfect for a special occasion or a sophisticated dessert any time of year.

A two-layer round cake with a light brown sponge base and a thick layer of pale green cream between the layers and on the top. On the top layer, large purple dollops of mousse or frosting are evenly placed around the edge, decorated with chopped pistachios. In the center, there is a piled cluster of dark blackberries mixed with small white flowers with yellow centers, adding a fresh look. The whole cake is set against a white marbled surface. 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 this mixture 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 a few drops of all-natural green food dye to enhance the pistachio color.
Step 5: Gently fold the dry ingredients into the wet ingredients with a spatula until just combined, being careful not to overmix.
Step 6: Divide the 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 the cakes from the oven and cool completely on a wire rack. For best results, wrap the layers and chill overnight before assembling.
Step 8: To make the buttercream, beat the salted butter and blackberry preserves in a stand mixer or with a handheld mixer until smooth. Gradually add the powdered sugar while mixing on low until fully incorporated.
Step 9: Add vanilla extract, salt, and dried thyme to the buttercream. Increase the mixer speed to medium and beat for 4-5 minutes until light and fluffy, scraping down the bowl sides as needed.
Step 10: Level the top of one cake layer by trimming the dome with a serrated knife if needed. Place this 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.
Step 11: Spoon a generous amount of blackberry preserves in the middle of the first layer. Place the second cake layer on top, then cover the entire top with the remaining buttercream, decorating as desired.
Step 12: Add another spoonful of blackberry preserves in the center on top, then garnish with fresh blackberries and chopped pistachios. Slice and enjoy!

Tips & Variations

Chilling the cake layers overnight helps the texture improve and makes assembly easier.
For a vegan version, substitute milk and butter with plant-based alternatives and use flax or chia egg as a binder.
If you prefer less sweetness, reduce the amount of powdered sugar in the buttercream slightly.
To enhance the pistachio flavor, toast the pistachios lightly before grinding them.

Storage

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

How to Serve

This image shows a two-layer green cake with soft texture, each layer separated by a thick spread of pale pink cream and dark red berry jam in the middle. The top layer is covered with a light pink whipped cream, decorated with whole blackberries, small white flowers, and sprinkled with crushed green pistachios. The cake sits on a piece of white parchment paper on a white marbled surface, and the inside of the cake is visible where a slice has been removed. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with almonds or walnuts, but this will slightly change the flavor and texture of the cake.

Is the cake suitable for gluten-free diets?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend that measures cup-for-cup the same as all-purpose flour.