If you are searching for a delightful dessert that combines nutty richness with vibrant fruity bursts, look no further than this Pistachio and Blackberry Olive Oil Cake Recipe. It perfectly balances the earthy flavor of ground pistachios and the sweet tang of blackberries, all enriched by the smoothness and depth of olive oil. This cake is moist, flavorful, and unexpectedly elegant, making it an absolute crowd-pleaser whether you’re celebrating a special occasion or simply craving something homemade and irresistible.
Ingredients You’ll Need
Every ingredient in this Pistachio and Blackberry Olive Oil Cake Recipe plays a crucial role in creating its unforgettable texture and flavor. From the nutty ground pistachios to the fresh blackberries, each component brings a special touch.
- Ground Pistachios: Provides a rich nutty flavor and tender crunch that defines the cake’s character.
- Sugar: Sweetens the batter, and you can experiment with brown sugar for a deeper flavor.
- All-Purpose Flour: The backbone of the cake’s structure, easily substituted with gluten-free blends if needed.
- Baking Powder: Helps the cake rise beautifully and develop a light crumb.
- Salt: Balances sweetness and enhances all other flavors.
- Milk of Choice: Adds moisture; use dairy or any plant-based alternative to suit your preference.
- Apple Cider Vinegar or Lemon Juice: Activates the milk to mimic buttermilk’s tenderizing effect.
- Olive Oil: Keeps the cake moist while imparting a mild, fruity aroma that elevates the flavor.
- Vanilla Extract: Adds warmth and depth to the cake’s flavor profile.
- Almond Extract: Complements the pistachios with a subtle, fragrant hint.
- Green Food Dye (optional): Gives the cake a stunning color that pairs beautifully with the blackberries.
- Blackberry Preserves: Sweetens the frosting and infuses the cake with luscious berry flavor.
- Butter: Creates a creamy, rich base for the buttercream frosting.
- Powdered Sugar: Sweetens and thickens the frosting perfectly.
- Dried Thyme: Adds a subtle herbal note to balance the sweetness in the frosting.
- Fresh Blackberries: Used for garnishing, bringing freshness and bursts of juicy flavor.
- Chopped Pistachios: Adds an appealing crunch and decorative flair on top of the cake.
How to Make Pistachio and Blackberry Olive Oil Cake Recipe
Step 1: Preheat and Prepare Pans
Start by preheating your oven to 350°F (175°C) and lightly grease two 6- or 7-inch round cake pans with olive oil. Properly greasing your pans ensures your cakes release easily once baked, making your presentation flawless.
Step 2: Create Your Buttermilk Substitute
Mix your choice of milk with either apple cider vinegar or lemon juice in a small bowl and set it aside for about 5 minutes. This step is crucial as it activates the acidity needed to interact with the baking powder, lending the cake a tender crumb.
Step 3: Blend Pistachios and Sugar
Using a food processor, pulse the ground pistachios along with the sugar until the mixture becomes a fine, sandy texture. This step helps integrate the pistachio flavor evenly throughout the cake batter.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. This dry mix forms the foundation of your cake’s structure, ensuring it rises evenly and bakes to perfection.
Step 5: Mix Wet Ingredients and Combine
In another bowl, whisk together your freshly made buttermilk, olive oil, vanilla extract, and almond extract. Gently fold these wet ingredients into the dry mixture, taking care not to overmix, which keeps the cake light and tender.
Step 6: Bake the Cake
Divide the batter equally between the prepared pans and smooth the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. This ensures your cake is baked through but still moist.
Step 7: Cool the Cake Layers
Allow the cakes to cool in their pans for 10 to 15 minutes before transferring them to a wire rack to cool completely. Cooling thoroughly before frosting is essential to prevent the buttercream from melting and sliding off.
Step 8: Prepare the Blackberry Buttercream
Beat softened butter in a mixing bowl until fluffy, then blend in blackberry preserves and powdered sugar until smooth and spreadable. The preserves give your frosting an irresistible fruity sweetness that contrasts beautifully with the nutty cake.
Step 9: Assemble the Cake
Once cooled, level your cake layers if needed. Place one layer on a serving plate, spread a generous amount of the blackberry buttercream over it, and gently place the second layer on top. This layering creates a luscious, visually appealing cake.
Step 10: Add Final Touches
Garnish the top with fresh blackberries and a sprinkle of chopped pistachios for added texture, flavor, and a gorgeous finishing touch that will impress your guests.
How to Serve Pistachio and Blackberry Olive Oil Cake Recipe
Garnishes
Fresh blackberries and finely chopped pistachios are the perfect garnishes to add color, crunch, and a burst of juicy flavor with every bite. For an added flair, a light dusting of powdered sugar creates an elegant, snowy finish.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream to create a balanced dessert experience. A cup of freshly brewed tea or coffee also complements the nutty and fruity flavors beautifully.
Creative Ways to Present
For a festive look, serve individual slices topped with extra berries and a drizzle of honey or even a spoonful of blackberry compote. You can also place edible flowers alongside the cake to elevate its visual appeal for parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days. To keep it fresh longer, refrigeration is recommended, but bring the cake back to room temperature before serving for the best texture.
Freezing
You can freeze this cake baked or unbaked. To freeze baked layers, wrap them well in plastic wrap and aluminum foil and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before frosting and serving to preserve flavor and moisture.
Reheating
If you refrigerated or froze the cake, warm slices gently in the microwave for 10 to 15 seconds for that just-baked feel. Avoid overheating to keep the crumb moist and prevent the buttercream from melting.
FAQs
Can I substitute the pistachios with another nut?
Absolutely! Almonds or walnuts can be great alternatives, though they will alter the flavor slightly. Almonds keep the cake nutty and delicate, while walnuts add a heartier texture.
Is olive oil really necessary in this cake?
Olive oil is key to the cake’s moistness and distinctive flavor. It adds richness without the heaviness of butter and pairs especially well with the pistachios and blackberries.
Can I make this cake gluten-free?
Yes, substituting the all-purpose flour with a gluten-free blend works well. Just make sure the blend contains xanthan gum or a similar binder to maintain the cake’s texture.
How do I prevent the cake from drying out?
Using olive oil and buttermilk keeps the cake moist. Also, avoid overbaking by checking doneness with a toothpick around the 25-minute mark, and store leftovers properly.
What if I don’t have blackberry preserves for the frosting?
You can swap blackberry preserves with raspberry or strawberry preserves. Alternatively, fresh mashed blackberries mixed with a little sugar also make a delicious buttercream addition.
Final Thoughts
This Pistachio and Blackberry Olive Oil Cake Recipe is a wonderful blend of textures and flavors that feels both comforting and elegant. I can’t recommend it enough if you want a cake that’s easy to make yet impressively delicious. Give it a try, and watch it become your new favorite go-to dessert to share with friends and family!
Print
Pistachio and Blackberry Olive Oil Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pistachio and Blackberry Olive Oil Cake is a delightful and moist dessert featuring ground pistachios and sweet blackberry preserves, enhanced with a touch of almond and vanilla extracts. The cake is tender with a subtle nutty flavor, finished with a luscious blackberry buttercream frosting and topped with fresh blackberries and chopped pistachios for a beautiful and flavorful presentation.
Ingredients
Cake:
- 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:
- 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.)
Instructions
- Prepare pans and oven: Preheat your oven to 350°F (175°C) and grease two 6- or 7-inch round cake pans with olive oil to ensure the cakes do not stick during baking.
- Create 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 curdle, creating a buttermilk substitute which adds tenderness to the cake.
- Process pistachios and sugar: Pulse the ground pistachios along with the sugar in a food processor until the mixture resembles a fine meal, approximately 30 seconds, to evenly distribute flavors and improve texture.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even leavening throughout the cake batter.
- Combine wet and dry ingredients: In another bowl, mix the buttermilk mixture, olive oil, vanilla extract, and almond extract; then gently fold this wet mixture into the dry ingredients until just combined to maintain a tender crumb.
- Divide and bake: Evenly divide the batter between the prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10–15 minutes to set, then turn them out onto a wire rack to cool completely for easier frosting.
- Make blackberry buttercream: Beat room temperature butter in a mixing bowl until light and fluffy. Gradually add blackberry preserves and powdered sugar, mixing until thoroughly combined and creamy.
- Assemble the cake: Once cakes are completely cool, level the tops with a knife if needed. Place one layer on a serving plate, spread a generous amount of the blackberry buttercream on top, and place the second layer over the frosting.
- Decorate: Garnish the top of your cake with fresh blackberries and a sprinkle of chopped pistachios to add color, texture, and a burst of flavor.
Notes
- You can substitute ground pistachios with ground almonds for a different nutty flavor.
- Brown sugar can be used instead of white sugar for a richer taste.
- Use any non-dairy milk such as almond or oat milk to keep this cake dairy-free.
- Green food dye is optional and can be omitted if you prefer a natural color.
- The dried thyme adds a subtle herbal note to the frosting but can be omitted or replaced with rosemary depending on preference.
- To make this cake gluten-free, swap the all-purpose flour with an appropriate gluten-free flour blend.
- For a dairy-free frosting, substitute butter with vegan butter.
