Name: Pistachio and Blackberry Olive Oil Cake: A Moist Delight
Prep time: 20 min
Cook time: 30 min
Total time: 110 min
Ingredients: 2 cups All-Purpose Flour (can substitute with gluten-free flour blend); 1 cup Granulated Sugar (brown sugar can be used for a deeper flavor); 2 teaspoons Baking Powder (ensure it’s fresh for proper lift); 1/2 teaspoon Salt (use kosher or sea salt for better texture); 1/2 cup Ground Pistachios (can substitute with other nuts like almonds); 1 tablespoon Apple Cider Vinegar (or lemon juice for buttermilk); 1 cup Milk of choice (any milk or plant-based milk works well); 1/2 cup Extra Virgin Olive Oil (olive oil is recommended); 2 teaspoons Vanilla Extract (use pure vanilla for best results); 1/2 teaspoon Almond Extract (can omit if allergic to nuts); 1/2 cup Butter (plant-based butter is a substitute for vegan options); 1/2 cup Blackberry Preserves (raspberry preserves can be an alternative); 2 cups Powdered Sugar (adjust based on desired sweetness); 1 teaspoon Dried Thyme (optional; can be omitted or substituted)

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As I whisk the batter for my Pistachio and Blackberry Olive Oil Cake, the light fragrance of olive oil fills my kitchen, transporting me to sun-soaked Mediterranean shores. This delightful recipe offers a unique twist on traditional cakes, showcasing the nutty richness of pistachios paired with the sweet-tart goodness of blackberries—perfect for any spring gathering. Not only is this cake impressively easy to make, but it also delivers a moist, tender crumb that makes every bite a celebration. Whether you’re gathering friends for a cozy brunch or just treating yourself, this vegetarian delight is sure to win hearts and taste buds alike. Curious how those enticing layers come together? Let’s dive in!

Why is this cake a must-try?

Unique Flavor Combination: The delightful pairing of pistachios and blackberries creates a cake that’s bursting with flavor, satisfying both your sweet tooth and your cravings for something unique.

Moist and Tender: Each slice of this Pistachio and Blackberry Olive Oil Cake features a moist, tender crumb thanks to the fantastic infusion of fruity olive oil, making it irresistible.

Easy to Make: No complicated techniques here! This recipe is approachable, ideal for bakers of all skill levels looking to impress.

Versatile Serving Options: Serve it plain for a casual treat or dress it up with a dollop of whipped cream or a scoop of vanilla ice cream for special occasions.

Stunning Presentation: With its striking flavors and gorgeous garnishes of fresh blackberries and chopped pistachios, this cake is sure to be a showstopper at any gathering—just like our equally delightful Cookies Cream Cupcakes or Black Velvet Cake.

Embrace the flavors of spring with this cake that’s not just a dessert but a celebration!

Pistachio and Blackberry Olive Oil Cake Ingredients

For the Cake

All-Purpose Flour – Provides structure and texture; can substitute with gluten-free flour blend.
Granulated Sugar – Adds sweetness; brown sugar can be used for a deeper flavor.
Baking Powder – Acts as a leavening agent for rise; ensure it’s fresh for proper lift.
Salt – Enhances flavor; use kosher or sea salt for better texture.
Ground Pistachios – Contributes nutty flavor and texture; can substitute with other nuts like almonds.
Apple Cider Vinegar/Lemon Juice – Activates buttermilk substitute; lemon juice provides a refreshing taste.
Milk of choice – Acts as the moisture base; any milk or plant-based milk works well.
Extra Virgin Olive Oil – Adds moisture and flavor; other oils may alter flavor; olive oil is recommended.
Vanilla Extract – Enhances flavor; use pure vanilla for best results.
Almond Extract – Adds nutty depth; can omit if allergic to nuts.

For the Frosting

Butter – Base for the frosting, adding richness; plant-based butter is a substitute for vegan options.
Blackberry Preserves – Provides sweet-tart filling and frosting component; raspberry preserves can be an alternative.
Powdered Sugar – Sweetens the frosting; adjust based on desired sweetness.
Dried Thyme (optional) – Adds an herbal note; can be omitted or substituted with rosemary or lavender in small amounts.

Embrace the sweet, nutty flavors of this Pistachio and Blackberry Olive Oil Cake as you gather with loved ones to create lasting memories!

Step‑by‑Step Instructions for Pistachio and Blackberry Olive Oil Cake

Step 1: Preheat and Prepare Pans
Begin by preheating your oven to 350°F (175°C). While the oven heats, grease two 6- or 7-inch cake pans with olive oil, then add a dusting of flour to coat the sides and prevent sticking. For added safety, cut circles of parchment paper to fit the bottom of the pans, placing them inside before adding the batter.

Step 2: Create Buttermilk
In a small bowl, mix together your choice of milk with either apple cider vinegar or lemon juice. Allow the mixture to sit for about 5 minutes until it curdles slightly, giving you a homemade buttermilk. This step is crucial for the moistness of your Pistachio and Blackberry Olive Oil Cake, so keep an eye on those bubbles forming!

Step 3: Blend Dry Ingredients
Grab your food processor and blend the ground pistachios with granulated sugar until finely ground. In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt. Afterward, incorporate the ground pistachio-sugar blend into the dry mixture, ensuring everything is evenly combined and ready for the wet ingredients.

Step 4: Mix Wet Ingredients
In a separate bowl, whisk together the curdled buttermilk, extra virgin olive oil, vanilla extract, and almond extract until thoroughly combined. The olive oil not only contributes moisture but also adds a delightful flavor. Once mixed, gently fold this wet mixture into the dry ingredients to start forming your cake batter.

Step 5: Combine Batter
Fold the wet and dry ingredients together with a rubber spatula until just combined. Be careful not to overmix—the secret to a tender crumb in your Pistachio and Blackberry Olive Oil Cake lies in the gentle mixing. You want to see a few flour streaks, indicating that it’s time to move on!

Step 6: Bake the Cake
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula for an even rise. Place the pans in your preheated oven and bake for 25 to 30 minutes. Keep an eye on them, and they’ll be ready when a toothpick inserted into the center comes out clean or with a few crumbs attached.

Step 7: Cool and Chill
After baking, allow the cake layers to cool in the pans for about 10 minutes. Then, carefully remove them from the pans and transfer to a wire rack. For best flavor and texture, wrap cooled layers in plastic wrap and refrigerate overnight. This step is key to enhancing the overall taste of your cake!

Step 8: Prepare Frosting
While your cake layers chill, make the frosting by beating softened butter in a mixing bowl until creamy. Gradually add blackberry preserves and powdered sugar, whipping until fluffy. A splash of vanilla extract and a pinch of salt will elevate the flavors, while optionally mixing in dried thyme introduces a subtle herbal note to the frosting.

Step 9: Assemble the Cake
Once the cake layers are chilled, level the top of the first layer using a serrated knife. Spread a generous layer of frosting on top, followed by a layer of blackberry preserves for added sweetness and tartness. Carefully place the second cake layer on top and frost the entire cake with the remaining buttercream for a delightful finish.

Step 10: Garnish and Serve
To give your Pistachio and Blackberry Olive Oil Cake a beautiful touch, garnish the top with fresh blackberries and a sprinkle of chopped pistachios. This not only enhances the presentation but also ties in those gorgeous flavors. Slice and serve this gorgeous dessert to your friends and family; they will surely be impressed!

Make Ahead Options

These Pistachio and Blackberry Olive Oil Cake layers are a dream for meal prep lovers! You can bake the cake layers and refrigerate them up to 24 hours before frosting. Simply let the cakes cool completely, then wrap them tightly in plastic wrap to lock in moisture and flavor. The frosting can also be prepared up to 3 days in advance; store it in an airtight container in the fridge. When you’re ready to serve, just frost the chilled layers, garnish with fresh blackberries and chopped pistachios, and you’ve got a stunning dessert ready to impress. This way, you’ll save precious time on busy days, ensuring a homemade treat is only minutes away!

How to Store and Freeze Pistachio and Blackberry Olive Oil Cake

Fridge: Keep your leftover cake in an airtight container for up to 4 days to maintain its moisture and flavor.

Freezer: For long-term storage, wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge before serving.

Reheating: If you prefer warm cake, simply microwave a slice for about 15-20 seconds. This is a cozy way to enjoy your Pistachio and Blackberry Olive Oil Cake!

Frosting Storage: If you have leftover frosting, store it separately in the fridge for up to a week in an airtight container. Rewhip before using!

What to Serve with Pistachio and Blackberry Olive Oil Cake

Indulging in a slice of Pistachio and Blackberry Olive Oil Cake creates a delightful experience, heightened by the right pairings that complement its unique flavors.

Whipped Cream: A scoop of light, fluffy whipped cream adds a dreamy texture that balances the cake’s nutty crumb.
Vanilla Ice Cream: Creamy vanilla ice cream magnificently contrasts with the cake’s moist layers, creating a mind-blowing combination. Scoop a generous amount on the side for an extra treat!
Honey Drizzle: A drizzle of honey enhances the cake’s sweetness, amplifying the fruity notes without overpowering them. It’s a simple yet luxurious addition.
Fresh Berry Medley: A side of mixed fresh berries not only brings vibrant color to your plate but also highlights the cake’s blackberry filling, ensuring every bite is bursting with freshness.
Herbal Tea: A warm cup of chamomile or mint tea serves as a soothing companion, its herbal notes naturally complementing the cake’s fragrant undertones.
Sparkling Water with Lemon: Serve chilled sparkling water with a twist of lemon to cleanse the palate, making each slice of cake even more delightful.

Creating the perfect ambiance for your Pistachio and Blackberry Olive Oil Cake is all about those thoughtful accompaniments that enhance the overall experience—so mix and match according to your mood!

Expert Tips for Pistachio and Blackberry Olive Oil Cake

Chill for Flavor: Refrigerating the cake layers overnight intensifies their flavor and helps them retain moisture, creating a richer dessert experience.

Avoid Overmixing: For a light and tender Pistachio and Blackberry Olive Oil Cake, mix the batter gently until just combined—this prevents a dense cake texture.

Use Fresh Ingredients: Ensure your baking powder is fresh for maximum rise. Using stale ingredients can lead to a disappointing cake that’s flat and heavy.

Cool Before Frosting: Allow the cake layers to cool completely before frosting to prevent melting and a crumbly frosting. This ensures a neat, beautiful finish.

Experiment with Nuts: Feel free to swap ground pistachios with other nuts like walnuts or almonds—each will bring a unique twist to your cake!

Pistachio and Blackberry Olive Oil Cake Variations

Feel free to explore different takes on this cake to suit your taste or dietary needs!

Nut-Free: Replace the ground pistachios with sunflower seeds or oats for a nut-free version. You can still achieve a lovely texture and flavor without the nuts.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make this cake gluten-free. It will still be deliciously moist and tender!
Dairy-Free: Swap in plant-based milk and vegan butter to cater to dairy-free needs. This version is just as flavorful, making it perfect for everyone to enjoy.
Fruit Variations: Experiment with other fruit preserves like raspberry or apricot. Each brings a new dimension, offering different sweetness and tartness to the cake.
Herb Accents: Infuse the frosting with a small amount of lemon zest or a sprig of rosemary instead of thyme for a refreshing twist.
Layered Delight: Turn it into a layered trifle with whipped cream and fresh berries, adding an elegant touch for gatherings.
Spiced Up: Add a pinch of cardamom or cinnamon to the batter for a warm, spicy flavor that perfectly complements the sweetness of the blackberries.

For a delightful dessert adventure, consider pairing this cake with our luscious Moist Strawberry Shortcake or whipping up some fun Oreo Cake Pops for a complete afternoon tea experience!

Pistachio and Blackberry Olive Oil Cake Recipe FAQs

How do I choose ripe blackberries for the cake?
Absolutely! When selecting blackberries, look for plump, shiny berries that are deeply colored and free from bruises or dark spots. They should have a slight give when pressed, indicating ripeness. Avoid berries with a dull appearance or those that are overly soft, as they may be overripe.

What is the best way to store leftover Pistachio and Blackberry Olive Oil Cake?
To maintain the cake’s luscious moisture and flavor, store any leftovers in an airtight container at room temperature for up to 4 days. If you live in a particularly humid environment, refrigerating your cake can keep it fresh longer. Just remember to let it come to room temperature before serving, as the flavors become more pronounced when enjoyed slightly warm.

Can I freeze the Pistachio and Blackberry Olive Oil Cake?
Absolutely! To freeze your cake, first wrap each layer tightly in plastic wrap to prevent freezer burn, then place them in a freezer-safe bag or container. The cake can be frozen for up to 2 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight. For a cozy experience, you can warm individual slices in the microwave for 15-20 seconds!

What can I do if my frosting is too crumbly?
Very! If your frosting turns out crumbly, it may be due to overmixing or using cold butter. To fix this, try adding a tablespoon of milk to the frosting and mix gently until it smooths out. If it still seems too thick, add another splash of milk, as this will create a creamy consistency. Remember to use softened butter to start, allowing it to mix more easily with the other ingredients.

Is this cake suitable for those with nut allergies?
The more the merrier! Since this cake contains ground pistachios, it is not suitable for anyone with nut allergies. However, you can easily adapt this recipe by omitting the pistachios and using substitute flavorings like coconut or vanilla extract. Be sure to double-check the labels of all other ingredients to avoid hidden nut derivatives.