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Pistachio and Blackberry Olive Oil Cake

Pistachio and Blackberry Olive Oil Cake Recipe
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Indulge in the delightful flavors of our Pistachio and Blackberry Olive Oil Cake, a moist and flavorful dessert that combines the rich nutty essence of pistachios with the sweet and tangy notes of blackberry preserves. This cake is perfect for any occasion, from birthdays to brunches, and is sure to impress your guests with its elegant presentation and unique taste. Topped with a luscious salted blackberry buttercream, every bite offers a harmonious blend of textures and flavors that will leave everyone wanting more. Easy to prepare, this cake is a wonderful addition to your dessert repertoire.

Ingredients

Scale
  • 110g shelled pistachios
  • 220g granulated sugar
  • 260g all-purpose flour
  • 10g baking powder
  • 3g salt
  • 290ml milk (of choice)
  • 120ml olive oil
  • 15g apple cider vinegar or lemon juice
  • 360g powdered sugar (for frosting)
  • 339g salted butter (room temperature)
  • Blackberry preserves (for filling and frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare two greased cake pans lined with parchment paper.
  2. Mix milk with apple cider vinegar or lemon juice in a bowl; let it sit for 5 minutes.
  3. In a food processor, grind pistachios and sugar until fine; combine with flour, baking powder, and salt in a separate bowl.
  4. In a large bowl, mix the buttermilk mixture, olive oil, vanilla extract, almond extract, and optional food dye.
  5. Gently fold dry ingredients into wet ingredients until just combined.
  6. Divide batter between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool on wire racks.
  7. For frosting: beat room temperature butter and blackberry preserves until smooth; gradually add powdered sugar; mix in vanilla extract, salt, and thyme.
  8. Assemble the cooled cakes with buttercream filling in between layers; frost the top and garnish with blackberries and chopped pistachios.

Nutrition

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