Name: Pistachio and Blackberry Olive Oil Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: American
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.); 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.)

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

Scale

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.)

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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.