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Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe

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4.8 from 24 reviews

This Pistachio and Blackberry Olive Oil Cake is a moist and flavorful dessert featuring ground pistachios and a delicate olive oil base. Enhanced with almond and vanilla extracts, the cake is layered with a salted blackberry and thyme buttercream and finished with fresh blackberries and chopped pistachios for a stunning presentation. Perfect for a special occasion or an elegant treat, it combines nutty, fruity, and herbal flavors in a beautiful green-hued cake.

Ingredients

Scale

Pistachio Olive Oil Cake:

  • 4/5 cup (110g) shelled pistachios
  • 1 cup (220g) granulated sugar
  • 2 cups (260g) all-purpose flour
  • 2 1/2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1 1/5 cups (290ml) milk of choice
  • 1 tbsp (15g) apple cider vinegar or lemon juice
  • 1/2 cup (120ml) olive oil
  • 1 tbsp (12g) vanilla extract
  • 1 tsp (4g) almond extract
  • Optional: all-natural green food dye
  • Blackberry preserves, for filling

Salted Blackberry and Thyme Buttercream:

  • 3 cups (360g) powdered sugar
  • 1 1/2 cups (339g) salted butter, at room temperature
  • 1/3 cup (105g) blackberry preserves
  • 1 1/2 tsp (6g) vanilla extract
  • 1 tsp (6g) salt
  • 1/2 tsp (1g) dried thyme
  • Fresh blackberries, for garnishing
  • Chopped pistachios, for garnishing

Instructions

  1. Preheat the oven and prepare cake pans: Preheat your oven to 350 degrees Fahrenheit. Grease two 6 or 7 inch cake pans thoroughly with butter, dust with flour, and line the bottoms with parchment paper rounds to prevent sticking. Set these pans aside.
  2. Make the cake batter: In a medium measuring cup or bowl, whisk the milk and apple cider vinegar together and let it rest for 5 minutes to create a homemade buttermilk. Next, add the shelled pistachios and granulated sugar to a food processor or blender and blend until they are finely ground. In a separate medium bowl, whisk together this pistachio-sugar mixture with the flour, baking powder, and salt. Then, in a large bowl, whisk together the milk mixture, olive oil, vanilla extract, and almond extract until well combined. Optionally, add some green food dye to enhance the cake’s color. Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined, being careful not to overmix.
  3. Bake the cake layers: Evenly divide the batter between the prepared pans, approximately 425 grams of batter per pan to ensure even layers. Bake the cakes at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and place them on a wire rack to cool completely in the pans. For best results, wrap the cake layers and chill them in the refrigerator overnight before assembling.
  4. Prepare the buttercream: When ready to assemble, start the buttercream by beating the room temperature salted butter with blackberry preserves in a stand mixer fitted with a paddle attachment or using a handheld mixer until smooth. Slowly add the powdered sugar while mixing on low speed until fully incorporated. Then add vanilla extract, salt, and dried thyme. Increase the mixing speed to medium and beat for 4 to 5 minutes until the buttercream becomes very light and fluffy, scraping down the sides of the bowl as needed.
  5. Assemble and serve: If needed, level one cake layer by slicing off the top with a serrated knife to make it even. Place the leveled cake layer with the cut side up on a cake stand or serving platter. Spread or pipe some of the buttercream in the middle, then pipe or spread around the edges to create a border. Spoon a generous amount of blackberry preserves in the middle. Add the second cake layer on top and spread or pipe the remaining buttercream over it in your desired decorative style. Add another large spoonful of blackberry preserves in the center, then garnish with fresh blackberries and chopped pistachios. Slice and serve the cake to enjoy the delightful combination of flavors.

Notes

  • For the best texture and flavor, chill the cake layers overnight before assembling to make slicing easier and enhance the layering.
  • If you prefer a more vibrant green color in the cake, use a natural food dye such as spirulina or matcha powder instead of artificial dyes.
  • You can substitute apple cider vinegar with fresh lemon juice for the buttermilk effect.
  • Ensure the butter for the buttercream is at room temperature for easier mixing and a smooth frosting consistency.
  • If fresh blackberries are not available, frozen blackberries can be thawed and used for garnish.

Find it online: https://queenrecipe.com/pistachio-and-blackberry-olive-oil-cake-with-salted-blackberry-thyme-buttercream-recipe/