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Pistachio and Blackberry Olive Oil Cake

Pistachio and Blackberry Olive Oil Cake: A Dreamy Treat

This Pistachio and Blackberry Olive Oil Cake is a celebration of flavors, combining nutty pistachios and sweet-tart blackberries for a moist and delicious dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Ground Pistachios Adds nutty flavor and crunch; substitute with walnuts for a twist.
  • 1 cup Sugar Sweetens the cake; brown sugar can lend a richer flavor.
  • 1 cup Flour Provides structure; gluten-free flour works as an alternative.
  • 2 teaspoons Baking Powder Essential for rising; ensure it’s fresh to achieve maximum lift.
  • 1/2 teaspoon Salt Enhances all the flavors; sea salt is perfect for a subtle nuance.
  • 1 cup Milk Creates a buttermilk substitute for moisture; non-dairy alternatives can be used.
  • 1/2 cup Olive Oil Keeps the cake moist while imparting fruity richness; opt for extra virgin for the best result.
  • 1 teaspoon Vanilla Extract Enhances flavor; pure extract offers a superior aroma.
  • 1/2 teaspoon Almond Extract Adds depth; omit if there are nut allergies to consider.
  • 1/2 cup Blackberry Preserves Provides a sweet-tart filling and icing; fresh blackberries can be used for a healthier option.
For the Frosting
  • 1/2 cup Butter Adds creaminess to the frosting; vegan butter can substitute effectively for dairy-free options.
  • 2 cups Powdered Sugar Sweetens the frosting; sift for a smoother consistency.
  • 1 teaspoon Vanilla Extract Enhances the overall frosting flavor.
  • 1 pinch Salt Balances sweetness; a pinch goes a long way!
  • 1 teaspoon Thyme Infuses an herbal note; swap with rosemary for a different aromatic experience.

Equipment

  • blender
  • Mixing bowl
  • Spatula
  • Cake Pans
  • wire rack

Method
 

Step-by-Step Instructions
  1. Step 1: Prep Pans - Preheat your oven to 350°F (175°C). Grease and flour two round cake pans and line the bottoms with parchment paper.
  2. Step 2: Create Buttermilk - Combine milk with vinegar or lemon juice and let rest for about 5 minutes.
  3. Step 3: Process Dry Ingredients - Pulse together ground pistachios and sugar; then add flour, baking powder, and salt.
  4. Step 4: Mix Wet Ingredients - Whisk together buttermilk, olive oil, vanilla extract, and almond extract until fully combined.
  5. Step 5: Combine Mixtures - Gently fold the dry ingredients into the wet mixture until just incorporated.
  6. Step 6: Bake - Divide the batter between the prepared pans and bake for 25-30 minutes, checking for doneness with a toothpick.
  7. Step 7: Cool - Allow cakes to cool in pans for 10 minutes before transferring to a wire rack; refrigerate overnight for best flavor.
  8. Step 8: Make Frosting - Beat softened butter with blackberry preserves; gradually add powdered sugar, vanilla extract, and salt until fluffy.
  9. Step 9: Assemble - Level cakes if needed; spread frosting between layers and frost the top evenly.
  10. Step 10: Garnish - Decorate the cake with fresh blackberries and chopped pistachios.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 20mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 100IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

For best flavor, refrigerate cakes overnight. Use quality extra virgin olive oil for optimal taste.

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