Description
A vibrant and elegant dessert, this pistachio and blackberry olive oil cake features earthy pistachios, luscious blackberry preserves, and a moist olive oil crumb—layered with creamy frosting and topped with fresh blackberries for a stunning finish.
Ingredients
Units
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 cup granulated sugar
- 3/4 cup pistachios, finely ground
- 1/2 cup olive oil
- 1 1/4 cups milk
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon almond extract
- 1 1/2 tablespoons vanilla extract
- 1/2 teaspoon dried thyme
For the Frosting:
- 1 1/2 cups salted butter, softened
- 3 cups powdered sugar
- 1/3 cup blackberry preserves
For the Filling & Topping:
- Blackberry preserves (as needed for layering)
- Fresh blackberries
- Crushed pistachios
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a bowl, whisk together flour, baking powder, salt, and ground pistachios.
- In another bowl, whisk sugar, milk, olive oil, vinegar, almond extract, vanilla, and thyme until well blended.
- Add the wet ingredients to the dry and mix until just combined—do not overmix.
- Divide batter evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar and blackberry preserves, beating until fluffy and smooth.
- Assemble the cake by spreading a layer of frosting and a spoonful of blackberry preserves between the cooled cake layers.
- Frost the outside of the cake and top with fresh blackberries and crushed pistachios.
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 350
- Sugar: Approximately 25g
- Sodium: Approximately 300mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 12g
- Trans Fat: 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 2g
- Protein: Approximately 4g
- Cholesterol: Approximately 30mg