Pistachio and Blackberry Olive Oil Cake
Savor the delightful union of earthy pistachios and tart blackberries in this Pistachio and Blackberry Olive Oil Cake, an unforgettable dessert that shines at any gathering. Whether you’re hosting a casual get-together or a formal celebration, this cake’s unique flavor profile and moist texture will leave your guests raving. The use of olive oil enhances both taste and moisture, while the inclusion of fresh ingredients ensures a healthier dessert option. With straightforward steps that cater to bakers of all levels, this cake is as enjoyable to make as it is to eat. Treat yourself to a slice or two; you won’t regret it!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups All-Purpose Flour (or gluten-free blend)
- 1 cup Ground Pistachios
- 1 cup Granulated Sugar (or coconut sugar)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup Milk (or plant-based alternative)
- 1/2 cup Olive Oil
- 1 teaspoon Vanilla Extract
- 1/2 cup Blackberry Preserves
- 2 cups Powdered Sugar (to taste)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper.
- In one bowl, whisk together flour, ground pistachios, sugar, baking powder, and salt.
- In another bowl, mix milk, olive oil, vanilla extract, and blackberry preserves until smooth.
- Combine the wet and dry ingredients gently using a rubber spatula.
- Pour the batter into the prepared cake pan and bake for about 30 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg