Name: Delight in Moist Pistachio and Blackberry Olive Oil Cake
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 cup Ground Pistachios (or almond flour as an alternative); 1 cup Sugar (coconut sugar for a lower glycemic option); 1 cup All-Purpose Flour (or gluten-free blend if needed); 2 teaspoons Baking Powder (check for freshness); 1/2 teaspoon Salt; 1 cup Milk (or non-dairy milk); 1 tablespoon Apple Cider Vinegar (or Lemon Juice); 1/2 cup Olive Oil (extra virgin recommended); 1 teaspoon Vanilla Extract; 1/2 teaspoon Almond Extract (omit if nut allergies); 1/2 cup Blackberry Preserves (or raspberry/strawberry preserves); 1/2 cup Butter (or vegan butter for dairy-free); 2 cups Powdered Sugar; 1 teaspoon Dried Thyme (optional)

As I pulled a slice of the Pistachio and Blackberry Olive Oil Cake from the cooling rack, the vibrant green and deep purple hues danced playfully together, piquing my curiosity. This is not just any cake; it marries the nutty, indulgent flavor of ground pistachios with the sweet-tart essence of blackberry preserves, creating a moist texture that captivates the senses. This recipe stands out for its quick prep time and impressive visual appeal, making it a perfect centerpiece for any gathering. With a light drizzle of olive oil rounding out the flavor profile, every bite is a little slice of heaven. Ready to dive into a delightful baking adventure and impress your loved ones? Let’s get started!

Why is this cake your new favorite?

Unique Flavor Combination: The marrying of pistachios and blackberry preserves brings a sophisticated sweetness you’ll adore.
Moist and Tender: This cake boasts a wonderfully moist crumb due to the olive oil, ensuring each bite is a delight.
Effortless Baking: Easy to follow instructions make it great for novice bakers, so anyone can showcase their skills with this stunning dessert.
Versatile Serving Options: Pair it with whipped cream or enjoy it with a scoop of ice cream for a delightful twist!
Visually Stunning: The vibrant colors and textures create a cake that’s not just tasty but also a feast for the eyes, perfect for any occasion.

For more baking inspiration, check out our delicious Black Forest Cake or the elegant Strawberry Icebox Cake that promise to wow your guests!

Pistachio and Blackberry Olive Oil Cake Ingredients

• Get ready to bake something extraordinary!

For the Cake

Ground Pistachios – Adds a delightful nutty flavor and crunchy texture. Almond flour can be a great alternative for a different nutty taste.
Sugar – Sweetens the cake and balances the acidity of blackberries; try coconut sugar for a lower glycemic option.
All-Purpose Flour – Provides structure and crumb; use a gluten-free blend if needed.
Baking Powder – Ensures a light, airy texture; always check for freshness!
Salt – Enhances flavor and balances the sweetness of the cake.
Milk (or non-dairy milk) – Adds moisture; feel free to use your favorite plant-based milk.
Apple Cider Vinegar or Lemon Juice – Creates a buttermilk substitute that helps tenderize the cake.
Olive Oil – Moistens the cake with a hint of fruity flavor; extra virgin olive oil recommended for the best taste.
Vanilla Extract – Imparts warmth and enhances sweetness in the cake.
Almond Extract – Offers an additional layer of flavor; omit if you have nut allergies.
Blackberry Preserves – Adds sweet-tart flavor both in the cake and the frosting; raspberry or strawberry preserves can work too.

For the Frosting

Butter – The base for the buttercream; vegan butter can be used for a dairy-free version.
Powdered Sugar – Sweetens and thickens the frosting to perfection.
Dried Thyme – Adds a subtle herbal note that pairs wonderfully with blackberries; feel free to skip it for a simpler taste.

Ready to explore the delicious world of baking with this Pistachio and Blackberry Olive Oil Cake? Prepare to impress your family and friends!

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

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, prepare two 6- or 7-inch round cake pans by greasing them generously with olive oil and dusting with flour; this will ensure easy removal of the cake later on.

Step 2: Prepare the Buttermilk
In a small bowl, combine your chosen milk with apple cider vinegar or lemon juice. Stir gently and let the mixture sit for about 5 minutes to thicken slightly, creating a homemade buttermilk that will add moisture to the Pistachio and Blackberry Olive Oil Cake.

Step 3: Process the Pistachios
Place the ground pistachios and sugar into a food processor. Pulse the mixture until the pistachios are finely ground, yet still maintain a bit of texture. This will add a delightful crunch and nutty flavor to the cake. Set the mixture aside once done.

Step 4: Combine Dry Ingredients
In a large mixing bowl, whisk together the processed pistachio mixture with all-purpose flour, baking powder, and salt. This step is essential to evenly distribute the baking powder throughout the dry components, ensuring your Pistachio and Blackberry Olive Oil Cake rises beautifully during baking.

Step 5: Mix the Wet Ingredients
In a separate bowl, whisk together the prepared buttermilk, olive oil, vanilla extract, and almond extract if using. The goal is to combine these ingredients thoroughly until they’re well blended. This mixture will bring moistness and flavor to your cake batter.

Step 6: Combine Mixtures
Carefully fold the dry ingredient mixture into the wet mixture using a spatula. Mix gently until just combined, being cautious not to overmix; this will help keep the texture light and airy in your Pistachio and Blackberry Olive Oil Cake.

Step 7: Bake the Cake
Divide the batter evenly between the two prepared pans. Place them in the preheated oven and bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden and spring back when gently pressed.

Step 8: Cool the Cakes
Once baked, remove the pans from the oven and let them cool on a wire rack for about 10 minutes before transferring the cakes out of the pans. For optimal flavor development, tightly wrap the cakes in plastic wrap and refrigerate overnight.

Step 9: Make the Frosting
In a large mixing bowl, beat the softened butter until creamy and smooth. Gradually add in the blackberry preserves and powdered sugar, continuing to beat until the mixture becomes light and fluffy. Stir in the dried thyme for an added layer of flavor if desired.

Step 10: Assemble the Cake
Once the cakes have cooled completely, level them with a serrated knife if needed. Place one cake layer on a serving plate, generously frost the top with the buttercream, and spread some blackberry preserves on top before placing the second layer. Frost the top and sides of the cake evenly.

Step 11: Garnish and Serve
To finish off your stunning Pistachio and Blackberry Olive Oil Cake, decorate the top with fresh blackberries and a sprinkle of chopped pistachios. This not only adds visual appeal but also enhances the flavor, making it an inviting centerpiece for any occasion.

What to Serve with Moist Pistachio and Blackberry Olive Oil Cake

Indulging in a slice of this enchanting cake invites the sweet aromas and rich flavors of the season into your home, creating the perfect setting for a delightful gathering.

Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the moist richness of the cake, enhancing each bite.
Vanilla Bean Ice Cream: The creamy, velvety texture of vanilla ice cream beautifully complements the nutty notes of the cake while balancing the sweetness of the blackberries.
Fresh Berry Salad: A medley of mixed berries tossed with a hint of mint creates a refreshing, vibrant side that provides a delightful pop of color and acidity, lifting the flavors of your cake.
Herbal Tea: A cup of soothing herbal tea, like chamomile or mint, pairs perfectly, enhancing the gentle floral notes in the cake while making it a cozy dessert option.
Sparkling Water with Lemon: Crisp sparkling water with a squeeze of lemon serves as a refreshing palate cleanser that complements the cake’s rich flavors and adds a citrusy zing.
Almond Biscotti: The crunchiness of almond biscotti offers a great texture contrast, providing a lovely pairing with the moistness of the Pistachio and Blackberry Olive Oil Cake for a delightful after-dinner treat.

Expert Tips for Pistachio and Blackberry Olive Oil Cake

Room Temperature Ingredients: Allow all ingredients to reach room temperature before mixing, as this promotes better incorporation and a lighter texture in your cake.
Avoid Overmixing: Gently fold your dry ingredients into the wet ingredients. Overmixing can lead to a dense cake instead of the light, airy Pistachio and Blackberry Olive Oil Cake you desire.
Use Fresh Baking Powder: Always check the freshness of your baking powder as expired powder will result in a flat cake. A simple test is to mix it with water; it should fizz actively!
Cool Before Frosting: Allow the cakes to cool completely before frosting to prevent the buttercream from melting and sliding off, ensuring a beautifully layered presentation.
Flavor Variations: Experiment with different preserves or extracts for unique flavor profiles. Lemon zest or crushed lavender can elevate your Pistachio and Blackberry Olive Oil Cake even further!

Make Ahead Options

These Pistachio and Blackberry Olive Oil Cake components can be prepped in advance to save precious time during busy weeknights! You can prepare the cake layers up to 24 hours ahead by baking them and letting them cool completely before wrapping tightly in plastic wrap and refrigerating. Additionally, you can make the frosting up to 3 days in advance; just store it in an airtight container in the refrigerator. When you’re ready to serve, simply bring the cake layers to room temperature, rewhip the frosting if needed for fluffiness, and assemble the cake. This way, you’ll still enjoy a deliciously moist and flavorful dessert with minimal effort!

How to Store and Freeze Pistachio and Blackberry Olive Oil Cake

Room Temperature: Store any leftover cake at room temperature in an airtight container for up to 3 days to maintain its moisture.

Fridge: If you prefer chilling, wrap the cake tightly in plastic wrap and keep it in the fridge for up to 4 days. This helps preserve the flavor and texture of the Pistachio and Blackberry Olive Oil Cake.

Freezer: To freeze, slice the cake and wrap each piece individually in plastic wrap, followed by foil. It can be stored in the freezer for up to 2 months; thaw in the fridge before serving.

Reheating: For a warm treat, gently reheat slices in the microwave for 10-15 seconds or enjoy it cold straight from the fridge.

Variations & Substitutions for Pistachio and Blackberry Olive Oil Cake

Customize this delightful cake to suit your taste and dietary needs for an even more enjoyable baking experience!

Vegan Version: Substitute dairy ingredients with plant-based milk and vegan butter for a completely vegan cake that’s just as delicious.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to cater to gluten intolerance without compromising on taste.
Alternative Nuts: Swap ground pistachios for almond flour or finely chopped walnuts to explore different nutty flavors and textures.
Other Preserves: Get creative by using fig, apricot, or even peach preserves instead of blackberry for a sweet twist that excites the palate.
Flavor Enhancements: Incorporate a teaspoon of lemon zest into the batter for a bright, refreshing burst of citrus that complements the blackberries beautifully.
Herb Infusion: Try adding crushed lavender or rosemary to the frosting for a floral hint that elegantly elevates the unique flavor of this cake.
Fruit Swap: If blackberries are out of season, feel free to substitute them with fresh blueberries or raspberries for equally delightful results.

For additional baking inspiration, don’t miss our rich Black Forest Cake or the refreshing Strawberry Icebox Cake to elevate your dessert repertoire even further!

Pistachio and Blackberry Olive Oil Cake Recipe FAQs

What type of pistachios should I use for the cake?
Absolutely! Use unsalted, shelled pistachios for your cake. Look for green-colored nuts that are free from dark spots. If you can only find roasted pistachios, that’s fine too, but avoid using those with added salt or flavors.

How can I store the leftovers of this cake?
Very simply! You can store the Pistachio and Blackberry Olive Oil Cake in an airtight container at room temperature for up to 3 days. For longer-lasting freshness, wrap the cake tightly in plastic wrap and refrigerate, where it will stay delightful for 4 days. Just remember to let it reach room temperature before serving for the best taste!

Can I freeze the cake, and if so, how?
Yes, freezing is a great option! To freeze your Pistachio and Blackberry Olive Oil Cake, slice it into individual pieces. Wrap each slice in plastic wrap and then in aluminum foil to protect them from freezer burn. It can last up to 2 months in the freezer. When you’re ready for a slice, simply thaw it in the refrigerator overnight.

What should I do if my cake is too dense?
If your cake turns out denser than expected, it may be due to overmixing the batter. Make sure to fold the dry ingredients into the wet just until combined, avoiding any vigorous stirring. Additionally, check that your baking powder is fresh; old baking powder won’t give the rise needed for a light, fluffy cake. Next time, remember to sift your dry ingredients together thoroughly to incorporate air!

Are there any allergy considerations I should be aware of?
Definitely! If you or your guests have nut allergies, ensure you omit the pistachios and almond extract; you can substitute with sunflower seed flour for a nut-free alternative. Additionally, make sure that any substitutes like dairy or plant-based milks do not contain allergens you need to avoid. Always communicate these changes when serving to ensure everyone can enjoy this delicious dessert safely!

What’s the best way to ensure my cake layers are even?
To ensure even cake layers, consider using a serrated knife to level them after baking. Allow the cakes to cool completely before doing this, as it makes slicing easier. Using a kitchen scale to measure the batter can also help ensure both layers are of equal weight before baking. This way, you’ll achieve that picturesque stacked look when assembling your Pistachio and Blackberry Olive Oil Cake!