If you love decadent cakes that bring a playful twist to your usual desserts, this Pistachio and Blackberry Olive Oil Cake Recipe is a must-try. It’s a delightful dance of nutty, fruity, and moist textures that come together in a way that’s both elegant and comforting. Using ground pistachios for a subtle crunch paired with juicy blackberries swirling through an olive oil-infused batter creates a treat that’s fresh, vibrant, and utterly addictive. Whether you’re baking for a special occasion or just to brighten an ordinary day, this cake will quickly become a cherished favorite.
Ingredients You’ll Need
This Pistachio and Blackberry Olive Oil Cake Recipe relies on simple yet essential ingredients, each carefully selected to add unique flavors, textures, and moistness. These basics come together beautifully to create a cake that is both tender and full of character.
- Ground Pistachios: Adds a rich, nutty flavor and a pleasant crunch; you can swap with almonds for a different twist.
- Sugar: Sweetness is key, and using brown sugar can add a deeper, caramel-like note.
- All-Purpose Flour: Provides the structure needed to hold the lovely cake together; gluten-free blends work well as substitutes.
- Baking Powder: This helps the cake rise, making it fluffy and light.
- Salt: Enhances and balances the sweetness and flavors.
- Milk of Choice: Keeps the cake moist; dairy or any plant-based milk can be used depending on preference.
- Apple Cider Vinegar or Lemon Juice: Acts as a natural buttermilk substitute to react with baking powder and tenderize the crumb.
- Olive Oil: Brings moisture and a subtle fruity richness that sets this cake apart.
- Vanilla Extract: Boosts all the other flavors with gentle warmth.
- Almond Extract: Complements the pistachios with a fragrant, nutty essence.
- Green Food Dye (optional): For a fun pop of color that makes the cake visually stunning.
- Blackberry Preserves: Adds sweetness and a burst of fruity moisture to the frosting.
- Butter: Creates a creamy base for the frosting; vegan butter can be used to keep it dairy-free.
- Powdered Sugar: Sweetens and thickens the frosting perfectly.
- Dried Thyme: Adds a delicate herbal note that pairs beautifully with the berries; rosemary can be a good substitute.
- Fresh Blackberries: Adds lovely bursts of flavor and enhances the cake’s visual appeal.
- Chopped Pistachios: Provides an extra layer of crunch and a sophisticated finishing touch.
How to Make Pistachio and Blackberry Olive Oil Cake Recipe
Step 1: Preparing Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease two 6- or 7-inch round cake pans generously with olive oil to ensure the cakes release easily after baking. This initial step sets the stage for smooth baking and beautiful cake layers.
Step 2: Making the Buttermilk Substitute
In a small bowl, combine your chosen milk with apple cider vinegar or lemon juice and let it rest for about five minutes. This causes a gentle curdling, mimicking buttermilk which will tenderize the cake and react with the baking powder to give a lovely rise.
Step 3: Preparing the Pistachio-Sugar Mixture
Using a food processor, pulse the ground pistachios together with the sugar until it resembles a fine meal, roughly 30 seconds. This step infuses the sugar with nutty flavor and ensures even distribution throughout the cake batter.
Step 4: Mixing Dry Ingredients
In a separate bowl, whisk the all-purpose flour together with baking powder and salt. This ensures your leavening agent is evenly spread out, critical for a uniform rise and texture.
Step 5: Combining Wet Ingredients
Mix your homemade buttermilk, olive oil, vanilla extract, and almond extract in another bowl. The olive oil adds richness and moisture, while the extracts layer in depth and aroma.
Step 6: Bringing It All Together
Gently fold the wet mixture into the dry ingredients until just combined. Overmixing can lead to a dense cake, so mixing until the batter looks smooth but still light is key.
Step 7: Baking the Cake
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Baking perfectly ensures your layers are moist yet set.
Step 8: Cooling the Cakes
Allow the cakes to cool in their pans for 10 to 15 minutes before inverting them onto wire racks to cool completely. This cooling process is crucial to avoid a soggy frosting later on.
Step 9: Preparing Blackberry Buttercream
Cream your room temperature butter in a bowl until light and fluffy. Gradually add blackberry preserves and powdered sugar, beating continuously until you achieve a smooth, spreadable frosting bursting with fruity flavor.
Step 10: Assembling and Garnishing
Level the cooled cake layers by trimming any domed tops to create flat surfaces. Place one layer on a serving plate, spread a generous amount of blackberry buttercream on top, then place the second layer over the frosting. Top the cake with fresh blackberries and a sprinkle of chopped pistachios for a stunning finish.
How to Serve Pistachio and Blackberry Olive Oil Cake Recipe
Garnishes
Fresh blackberries and pistachios provide the perfect natural decoration, enhancing both the taste and appearance. Sprinkle a few extra dried thyme leaves on top to add a subtle herbal aroma that will surprise and delight your guests.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance its moist texture and bold flavors. Freshly brewed tea or coffee also complements the cake beautifully for a classic afternoon treat.
Creative Ways to Present
Try serving the cake on a rustic wooden board surrounded by scattered pistachio shells and blackberry clusters. For a fun party twist, cut the cake into petite squares and serve them with toothpicks, making it easy for everyone to enjoy bite-sized perfection.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake covered in an airtight container at room temperature for up to two days. If your kitchen is warm, keeping it refrigerated will help preserve freshness but let it come back to room temperature before serving for the best flavor and texture.
Freezing
You can freeze the cake layers before assembling by wrapping them tightly in plastic wrap and placing them in freezer bags. They’ll keep up to three months. Thaw overnight in the refrigerator and frost just before serving for a fresh taste.
Reheating
If you prefer your cake slightly warm, gently heat a slice in the microwave for 10 to 15 seconds. Avoid overheating to prevent drying out. This quick step revives the olive oil’s lush moistness and the fruity accents.
FAQs
Can I substitute other nuts for pistachios in this cake?
Absolutely! Almonds or walnuts can be used instead of pistachios, though they will alter the flavor slightly. Pistachios offer a distinct, subtle earthiness that is key to this recipe’s signature profile.
Is olive oil really good for baking cakes?
Yes, olive oil adds moisture and a lovely depth of flavor that vegetable or canola oils don’t provide. Extra virgin olive oil especially can bring subtle fruity notes, perfectly complementing the berries and nuts.
Can I make this cake gluten-free?
Definitely! Swap the all-purpose flour with a gluten-free baking blend measuring one-to-one. Just make sure it contains xanthan gum or another binder for the best texture.
How do I avoid the cake from drying out?
Use fresh ingredients and avoid overbaking by checking doneness with a toothpick or cake tester. Also, the olive oil helps keep the cake moist naturally, so don’t skimp on it!
What if I don’t have blackberry preserves?
No problem! Raspberry or strawberry preserves work nicely as alternatives for the frosting, providing that same fruity sweetness and moisture balance.
Final Thoughts
Give this Pistachio and Blackberry Olive Oil Cake Recipe a go, and you might just find your new favorite dessert that’s bursting with fresh flavors and a tender, moist crumb. It’s easy to prepare, elegant in presentation, and perfect for sharing with loved ones. Trust me, once you try this cake, it will become one you return to time and time again.
Print
Pistachio and Blackberry Olive Oil Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pistachio and Blackberry Olive Oil Cake is a moist, flavorful dessert combining nutty ground pistachios with sweet blackberry preserves. Enhanced by olive oil’s richness and aromatic extracts, it features a lightly herbed blackberry buttercream frosting and fresh blackberries for garnish, making it perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup Ground Pistachios (Adds nutty flavor and crunch; substitute with almonds for a twist.)
- 1 cup Sugar (Sweetens the cake; brown sugar can deepen the flavor.)
- 1.5 cups All-Purpose Flour (Provides structure; can be swapped with a gluten-free blend.)
- 1 tbsp Baking Powder (Acts as a leavening agent.)
- 0.5 tsp Salt
- 0.75 cup Milk of Choice (Contributes moisture; any non-dairy milk works as a substitute.)
- 1 tbsp Apple Cider Vinegar or Lemon Juice (Activates the buttermilk; both options are interchangeable.)
- 0.5 cup Olive Oil (Imparts moisture and unique flavor; other oils may alter the taste.)
- 1 tsp Vanilla Extract (Essential for flavor enhancement; use pure extracts for the best results.)
- 0.5 tsp Almond Extract (Essential for flavor enhancement; use pure extracts for the best results.)
- 1 drop Green Food Dye (optional) (Adds a vibrant color to the cake.)
Frosting and Garnish Ingredients
- 0.5 cup Blackberry Preserves (Provides sweetness and moistness; can substitute with raspberry or strawberry preserves.)
- 0.5 cup Butter (Adds creaminess to the frosting; use vegan butter for a dairy-free option.)
- 2 cups Powdered Sugar (Sweetens and thickens the buttercream.)
- 1 tsp Dried Thyme (Offers an herbal note; feel free to omit or substitute with rosemary.)
- 1 cup Fresh Blackberries (Adds visual appeal and a burst of flavor.)
- 0.25 cup Chopped Pistachios (Provides texture and a decorative touch.)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 6- or 7-inch round cake pans with olive oil to prevent sticking.
- Make Buttermilk Substitute: In a small bowl, combine your choice of milk with apple cider vinegar or lemon juice and let sit for about 5 minutes to create a tangy buttermilk substitute.
- Process Pistachios and Sugar: Pulse the ground pistachios along with the sugar in a food processor until the mixture resembles a fine meal, about 30 seconds, to evenly distribute flavor and texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even leavening and seasoning.
- Combine Wet Ingredients: In another bowl, mix the prepared buttermilk, olive oil, vanilla extract, almond extract, and green food dye (if using) thoroughly.
- Mix Batter: Fold the wet ingredients into the dry ingredients gently until just combined, being careful not to overmix to keep the cake tender.
- Bake the Cake: Divide the batter evenly between the greased pans, smooth the tops, and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10–15 minutes, then remove them and place on a wire rack to cool completely, ensuring the frosting won’t melt.
- Prepare Frosting: Beat room temperature butter in a mixing bowl until light and fluffy. Add blackberry preserves, powdered sugar, and dried thyme, mixing until smooth and well combined.
- Assemble Cake: Level the cooled cakes by trimming the domed tops if needed. Place one cake layer on a serving plate, spread the blackberry buttercream evenly over it, then place the second layer on top.
- Garnish: Decorate the top of the assembled cake with fresh blackberries and sprinkle with chopped pistachios for an attractive finish and added texture.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Brown sugar can be used instead of granulated sugar for a richer flavor.
- Any non-dairy milk such as almond, soy, or oat milk works well for the buttermilk substitute.
- If green food dye is not desired, you can omit it without affecting the flavor.
- Vegan butter can be used to make the frosting dairy-free.
- Dried thyme adds a subtle herbal note; rosemary or mint can be used as alternatives.
- Make sure the cakes are fully cooled before frosting to prevent melting.
