Pistachio and Blackberry Olive Oil Cake decorated for a celebration

Pistachio and Blackberry Olive Oil Cake for Stunning Celebrations

ByJOHN
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why make this recipe

Pistachio and Blackberry Olive Oil Cake is not just a dessert; it’s an experience. This cake brings together the rich, nutty flavor of pistachios and the sweet tang of blackberries, creating a delightful combination that excites the taste buds. With its moist crumb, thanks to the addition of olive oil, this cake stands out at any celebration. Whether you’re hosting a birthday party, a holiday gathering, or a casual get-together, this cake is sure to impress your guests.

Olive oil in desserts may seem unconventional, but it lends a unique depth of flavor and ensures that the cake stays moist for days. The balance of sweetness from the blackberry preserves and the earthy notes of pistachios creates a symphony of flavors in every bite. This cake is not only beautiful but also versatile; it can be dressed up for a fancy occasion or enjoyed on a cozy afternoon with a cup of tea.

The vibrant colors of the cake and the fresh blackberries used for garnish create a stunning visual display that will leave everyone in awe. If you want to make a dish that elevates your gathering and impresses everyone, this cake is a perfect choice.

how to make Pistachio and Blackberry Olive Oil Cake

Creating the Pistachio and Blackberry Olive Oil Cake involves a few simple steps. Once you gather your ingredients, the preparation process flows smoothly. Let’s walk through how you can make this delightful cake right in your kitchen.

Ingredients :

  • 1 cup Shelled Pistachios, finely ground (For rich, earthy flavor)
  • 1 cup Granulated Sugar (Essential for sweetness)
  • 1.5 cups All-Purpose Flour (Forms the structural base)
  • 2 teaspoons Baking Powder (Helps the cake rise)
  • 0.5 teaspoon Salt (Enhances overall flavor)
  • 1 cup Milk of Choice (Adds necessary moisture)
  • 1 tablespoon Apple Cider Vinegar or Lemon Juice (Promotes rise)
  • 0.5 cup Olive Oil (Provides moist crumb)
  • 2 teaspoons Vanilla Extract (Enhances flavor profile)
  • 0.5 teaspoon Almond Extract (Optional for nuttiness)
  • 1 teaspoon All-Natural Green Food Dye (Optional for brightness)
  • 0.5 cup Blackberry Preserves (Adds sweet, fruity layer)
  • 1 cup Powdered Sugar (For smooth frosting)
  • 0.5 cup Salted Butter (Whipped to creamy perfection)
  • 0.5 teaspoon Dried Thyme (Optional for herbal note)
  • 1 cup Fresh Blackberries (For garnish and freshness)

Directions :

Preparation

  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is crucial as a properly heated oven helps your cake rise beautifully.

  2. Prepare the Cake Pan: Grease and flour a 9-inch round cake pan. You can also line the bottom with parchment paper to ensure easy removal after baking.

  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the finely ground pistachios, granulated sugar, all-purpose flour, baking powder, and salt. This creates a well-combined dry mixture that will form the base of your cake.

  4. Blend Wet Ingredients: In another bowl, combine the milk, apple cider vinegar (or lemon juice), olive oil, vanilla extract, and almond extract (if using). Whisk these ingredients together until they are well combined.

  5. Combine Mixtures: Slowly pour the wet mixture into the dry mixture. Stir gently until it just incorporates into a smooth batter. Be careful not to over-mix as this could make the cake dense.

  6. Add Blackberry Preserves: Next, fold in the blackberry preserves. This will add a lovely fruity layer to your cake and give it a bit of color.

  7. Optional Color: If you want to add some brightness, incorporate the natural green food dye at this stage, mixing thoroughly to achieve an even color.

  8. Pour Batter: Pour the batter into the prepared cake pan, spreading it evenly.

  9. Bake the Cake: Place the cake pan in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown on top.

  10. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully turn it out onto a wire rack to cool completely.

how to serve Pistachio and Blackberry Olive Oil Cake

Serving is as important as the preparation in making this dessert a celebration centerpiece. Here are some helpful ideas on how to showcase your Pistachio and Blackberry Olive Oil Cake:

  1. Frosting: While the cake cools, you can prepare a simple frosting to top it. In a mixing bowl, beat the softened salted butter until creamy. Gradually add the powdered sugar, mixing until smooth. You can add a hint of thyme if desired, and it would give an aromatic twist to your frosting.

  2. Assemble the Cake: Place the cooled cake on a serving platter. If you’ve made a layer or two, you can add a layer of frosting between the cakes for extra richness.

  3. Garnish with Blackberries: Top the frosted cake with fresh blackberries, arranging them beautifully for an elegant touch.

  4. Cut into Slices: Using a sharp knife, cut the cake into slices. Serve each slice with an additional blackberry on top for decoration.

  5. Pairing: This cake pairs wonderfully with a cup of tea or coffee. For special occasions, you can serve it with a scoop of vanilla or almond ice cream, offering a creamy, cold contrast to the moist cake.

how to store Pistachio and Blackberry Olive Oil Cake

To keep your Pistachio and Blackberry Olive Oil Cake fresh:

  • Room Temperature: If you plan to eat the cake within a few days, you can store it at room temperature in an airtight container. The cake will remain moist for up to three days.

  • Refrigeration: If you need to store the cake for a longer time, you can refrigerate it. Make sure to cover it well to prevent drying out. It can last for up to a week in the fridge.

  • Freezing: For longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. This cake can be frozen for up to three months. When you’re ready to enjoy it, thaw it in the refrigerator overnight.

tips to make Pistachio and Blackberry Olive Oil Cake

  1. Use Fresh Ingredients: Always use fresh milk, eggs, and other ingredients for the best flavor and texture. For the pistachios, purchase shelled nuts that are unsalted for optimal taste.

  2. Don’t Overmix the Batter: When combining the wet and dry ingredients, stir until just combined. Overmixing can develop gluten, leading to a denser cake.

  3. Check for Doneness: Ovens can vary, so keep an eye on the baking time. Check for doneness a few minutes earlier than stated, as you want a perfectly baked cake without being dry.

  4. Experiment with Flavors: If you enjoy a more intense flavor, consider toasting your pistachios beforehand. Simply place them in a dry skillet over medium heat until fragrant.

  5. Presentation is Key: Experiment with different ways to present your cake. A simple dusting of powdered sugar on the top can create a beautiful finish.

variation

Pistachio and Blackberry Olive Oil Cake is versatile, allowing for several fun variations:

  • Nuts: Consider swapping pistachios for other nuts like hazelnuts or walnuts for a different flavor profile.

  • Fruits: Instead of blackberries, you can use other berries like blueberries or raspberries, or even try stone fruits like peaches or plums in the summer time.

  • Gluten-Free: To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

  • Spices: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor that complements the cake beautifully.

  • Layering Flavors: For even more depth, you could incorporate a citrus element by adding some zest from lemons or limes into the batter or frosting.

FAQs

  1. Can I replace olive oil with another cooking oil?

    • Yes, you can use other oils such as vegetable oil or canola oil. However, olive oil adds a unique flavor that complements the cake beautifully.

  2. Can I make this cake ahead of time?

    • Absolutely! You can bake the cake a day or two in advance. Just make sure to store it properly as mentioned earlier to keep it fresh.

  3. Is it okay to use frozen blackberries?

    • Yes, you can use frozen blackberries if fresh ones aren’t available. Just make sure to thaw and drain them well before adding to your cake batter.

  4. Can I use a different type of milk?

    • Yes! You can use any type of milk or milk substitute like almond milk, soy milk, or oat milk. The cake will still turn out delicious regardless.

  5. How can I make this cake more decadent?

    • For an indulgent twist, consider adding a layer of chocolate ganache on top of the cake or folding in some dark chocolate chips into the batter before baking.

The Pistachio and Blackberry Olive Oil Cake is more than just a dessert; it’s a showstopper that adds joy and flavor to any celebration. With its unique combination of ingredients, it promises an unforgettable experience. Now that you have the recipe and all the tips, it’s your turn to create this stunning cake and share it with your loved ones!

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Pistachio and Blackberry Olive Oil Cake

Print Recipe

A moist and flavorful cake combining pistachios and blackberries, perfect for any celebration.

  • Author: hbibamine1980
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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 (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan.
  3. In a mixing bowl, whisk together ground pistachios, sugar, flour, baking powder, and salt.
  4. In another bowl, mix milk, apple cider vinegar, olive oil, vanilla extract, and almond extract.
  5. Combine the wet and dry mixtures, stirring gently until just incorporated.
  6. Fold in blackberry preserves and, if desired, the food dye.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 30-35 minutes until a toothpick comes out clean.
  9. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Store at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months.

Nutrition

  • Serving Size: 1 slice
  • Calories: 300
  • Sugar: 12g
  • Sodium: 250mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 30mg

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