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Pistachio and Blackberry Olive Oil Cake Recipe

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★★★★★

4.6 from 411 reviews

This Pistachio and Blackberry Olive Oil Cake is a moist and flavorful dessert that combines the nutty richness of pistachios with the fruity brightness of blackberries. Made with olive oil and a homemade buttermilk mixture, this cake boasts a tender crumb and delicate texture. Filled and frosted with a luscious blackberry buttercream infused with thyme, it’s perfect for special occasions or a delightful treat any time.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

  • 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

Garnishing

  • 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 them lightly with flour, and line the bottoms with parchment paper rounds to prevent sticking. Set the pans aside.
  2. Make the cake batter: In a medium bowl or measuring cup, whisk together the milk and apple cider vinegar or lemon juice and let it sit for 5 minutes to create a homemade buttermilk. While waiting, pulse the pistachios and granulated sugar in a food processor or blender until finely ground. In another bowl, whisk together the ground 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 a few drops of green food dye for enhanced color. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined, being careful not to overmix.
  3. Bake the cake layers: Divide the batter evenly between the prepared pans, approximately 425g per pan. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and allow them to cool completely on a wire rack. For best flavor and texture, wrap the cooled cake layers in plastic wrap and chill overnight before proceeding to assembly.
  4. Prepare the buttercream: When ready to assemble, use a stand mixer or handheld mixer to beat the room temperature salted butter and blackberry preserves together until smooth. Gradually add the powdered sugar while mixing on low speed until fully incorporated. Add the vanilla extract, salt, and dried thyme, then increase mixer speed to medium and beat for 4-5 minutes until the buttercream becomes light and fluffy. Scrape down the sides of the bowl 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 this leveled layer cut side up on a cake stand or serving platter. Spread or pipe a generous border of buttercream along the edges, then spoon blackberry preserves in the center. Gently place the second cake layer on top, and spread or pipe the remaining buttercream over the top surface, decorating as preferred. Add an additional spoonful of blackberry preserves in the center and garnish with fresh blackberries and chopped pistachios. Slice the cake and enjoy!

Notes

  • Homemade buttermilk improves the cake’s texture by reacting with the baking powder to create a tender crumb.
  • Chilling the cake layers overnight helps the flavors meld and makes layering easier.
  • Use room temperature butter for the buttercream to ensure smooth mixing.
  • Adjust the amount of green food dye based on desired color intensity, or omit if preferred.
  • This cake can be stored refrigerated for up to 3 days; bring to room temperature before serving.
  • For a nut-free option, omit pistachios and replace with toasted seeds or additional flour, but this will change flavor and texture.

Keywords: pistachio cake, blackberry cake, olive oil cake, nutty cake, berry buttercream, pistachio dessert, homemade cake

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