This Pistachio and Blackberry Olive Oil Cake combines the rich nuttiness of toasted pistachios with the vibrant sweetness of blackberry preserves. Made moist with olive oil and a homemade buttermilk substitute, this cake boasts a tender crumb and a luscious salted blackberry and thyme buttercream frosting. Perfect for a special occasion or a delightful treat, it offers a beautiful balance of flavors and textures.
Total Time:1 hour 30 minutes
Yield:8 servings
Ingredients
Cake 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
Frosting Ingredients
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 garnish)
Chopped pistachios (for garnish)
Instructions
Preheat the Oven and Prepare Pans: Preheat your oven to 350F. Grease two 6- or 7-inch cake pans with butter, dust them with flour, and line the bottoms with parchment paper rounds to prevent sticking and ensure clean cake removal.
Create Your Homemade Buttermilk: Mix the milk with apple cider vinegar or lemon juice and let it sit for about 5 minutes to create a buttermilk substitute that tenderizes the cake crumb.
Process the Pistachios and Sugar: Place the pistachios and sugar in a food processor or blender and pulse until finely ground but still somewhat textured to infuse the batter with nutty flavor and slight crunch.
Mix Dry Ingredients: In a medium bowl, whisk together the ground pistachio and sugar mixture, flour, baking powder, and salt, ensuring even distribution of leavening and seasoning.
Combine Wet Ingredients: In a large bowl, whisk together the homemade buttermilk, olive oil, vanilla extract, and almond extract until fully combined. Add green food dye if a vibrant green color is desired.
Bring It All Together: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined to maintain a light and airy batter.
Bake the Cake Layers: Divide the batter evenly between the prepared pans (approximately 425 grams per pan). Bake at 350F for 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Chill the Layers: Allow the cakes to cool completely in the pans on a wire rack. Wrap layers tightly in plastic wrap and refrigerate overnight to firm up and enhance flavor.
Prepare the Salted Blackberry and Thyme Buttercream: Beat room temperature salted butter with blackberry preserves until smooth. Gradually incorporate powdered sugar, then add vanilla extract, salt, and dried thyme. Whip on high speed for 4 to 5 minutes until light, fluffy, and easily spreadable.
Assemble the Pistachio and Blackberry Olive Oil Cake: Level the top of one cake layer if needed. Place it on a platter, spread a layer of buttercream, then add a spoonful of blackberry preserves. Top with the second layer and cover with remaining buttercream. Garnish with fresh blackberries and chopped pistachios. Slice and serve.
Notes
To enhance the green color, add a few drops of natural green food dye or matcha powder to the batter.
Fresh pistachios are best toasted lightly before grinding to maximize flavor.
If refrigeration time is limited, chill the cakes at least 2 hours for easier assembly.
Butter should be at room temperature to allow smooth and creamy frosting.
For a dairy-free version, use plant-based milk and dairy-free butter alternatives.
