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Pistachio and Blackberry Olive Oil Cake Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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Find it online: https://dessertpinspiration.com/pistachio-and-blackberry-olive-oil-cake-recipe/