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Pistachio and Blackberry Olive Oil Cake

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A delightful dessert that combines the nutty flavor of pistachios with tart blackberries, creating a moist and flavorful cake that’s simple to make.

Ingredients

Scale
  • 1 cup Shelled Pistachios, finely ground
  • 1 cup Granulated Sugar
  • 1.5 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 0.5 teaspoon Salt
  • 1 cup Milk of Choice
  • 1 tablespoon Apple Cider Vinegar or Lemon Juice
  • 0.5 cup Olive Oil
  • 2 teaspoons Vanilla Extract
  • 0.5 teaspoon Almond Extract (Optional)
  • 1 teaspoon All-Natural Green Food Dye (Optional)
  • 0.5 cup Blackberry Preserves
  • 1 cup Powdered Sugar
  • 0.5 cup Salted Butter
  • 0.5 teaspoon Dried Thyme (Optional)
  • 1 cup Fresh Blackberries

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a bowl, whisk together the pistachios, sugar, flour, baking powder, and salt.
  3. In another bowl, combine the milk, vinegar (or lemon juice), olive oil, vanilla extract, and almond extract.
  4. Gradually add the wet ingredients to the dry ingredients and mix gently until just combined.
  5. Fold in the blackberry preserves and optional green food dye.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar until smooth.
  10. Frost the cooled cake, decorate with fresh blackberries, and optionally sprinkle with dried thyme.
  11. Slice and serve.

Notes

For variation, you can try different fruits or nuts, or use a different type of oil. Serve warm or at room temperature.

Nutrition

Find it online: https://mediterraneantasty.com/pistachio-blackberry-olive-oil-cake/