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Pistachio and Blackberry Olive Oil Cake

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

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

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