Pistachio and Blackberry Olive Oil Cake
A beautifully moist and aromatic pistachio olive oil cake layered with sweet-tart blackberry preserves and finished with a luscious salted blackberry thyme buttercream. This elegant yet rustic dessert combines nutty, fruity, and herbal notes for a show-stopping treat perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baked
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
Pistachio Olive Oil Cake:
4/5 cup (110g) shelled pistachios
1 cup (220g) granulated sugar
2 cups (260g) all-purpose flour
2 1/2 tsp (10g) baking powder
1/2 tsp (3g) salt
1 1/5 cups (290ml) milk of choice
1 tbsp (15g) apple cider vinegar or lemon juice
1/2 cup (120ml) olive oil
1 tbsp (12g) vanilla extract
1 tsp (4g) almond extract
Optional: all-natural green food dye
Blackberry preserves, for filling
Salted Blackberry and Thyme Buttercream:
3 cups (360g) powdered sugar
1 1/2 cups (339g) salted butter, room temperature
1/3 cup (105g) blackberry preserves
1 1/2 tsp (6g) vanilla extract
1 tsp (6g) salt
1/2 tsp (1g) dried thyme
Fresh blackberries, for garnish
Chopped pistachios, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a blender or food processor, pulse pistachios with sugar until finely ground.
- In a large bowl, combine the pistachio mixture, flour, baking powder, and salt.
- In another bowl, whisk together milk, vinegar or lemon juice, olive oil, vanilla, and almond extract. Let sit 1 minute to curdle slightly.
- Pour wet ingredients into the dry and whisk until just combined. Add green food dye if desired.
- Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the buttercream: Beat butter until light and fluffy, about 2 minutes. Gradually add powdered sugar while mixing on low speed.
- Add blackberry preserves, vanilla, salt, and thyme. Beat until smooth and airy.
- Spread a layer of blackberry preserves between the cooled cakes, then frost the outside with buttercream.
- Garnish with fresh blackberries and chopped pistachios before serving.
Notes
Use raspberry or cherry preserves for a flavor variation.
Add lemon zest to the batter for a citrus touch.
Turn the recipe into cupcakes by baking for 18–20 minutes.
Replace part of the butter with cream cheese for tangier frosting.
Unfrosted cake layers freeze well for up to 2 months.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 510
- Sugar: 45 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
