Description
A moist, nutty pistachio and blackberry olive oil cake with fruity buttercream and fresh berries for garnish.
Ingredients
4/5 cup shelled pistachios
1 cup granulated sugar
2 cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 1/5 cups milk + 1 tbsp lemon juice
½ cup olive oil
1 tbsp vanilla extract
1 tsp almond extract
⅓ cup blackberry preserves
1½ cups salted butter
3 cups powdered sugar
⅓ cup blackberry preserves
½ tsp dried thyme
Fresh blackberries and chopped pistachios for garnish
Instructions
1. Preheat oven to 350°F (175°C). Grease and line cake pans.
2. Make homemade buttermilk by mixing milk and lemon juice.
3. Grind pistachios and sugar until fine.
4. Whisk flour, baking powder, salt, and pistachio mix together.
5. Combine olive oil, vanilla, almond extract, and buttermilk.
6. Mix wet into dry ingredients until smooth.
7. Bake 25–30 minutes, cool completely.
8. Make buttercream with butter, preserves, vanilla, thyme, and sugar.
9. Layer and frost cakes, garnish with berries and pistachios.
Notes
Use mild olive oil for the best flavor.
Substitute frozen berries if needed.
Omit thyme for a simpler fruit flavor.
Chill layers before frosting for easy assembly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg