Description
Pistachio Olive Oil Cake with Blackberry Thyme Buttercream is a must-try!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup shelled pistachios, finely ground
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup extra virgin olive oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- For the Blackberry Thyme Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup blackberry puree (fresh or frozen)
- 1 tablespoon fresh thyme leaves, finely chopped
- 1–2 tablespoons heavy cream (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, ground pistachios, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the olive oil, eggs, vanilla extract, and buttermilk until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the blackberry thyme buttercream. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing on low speed until combined.
- Add the blackberry puree and chopped thyme, mixing until smooth. If the buttercream is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.
- Once the cake is completely cool, frost the top with the blackberry thyme buttercream. Decorate with additional blackberries and thyme sprigs if desired.
Notes
- For a more intense pistachio flavor, consider adding a teaspoon of pistachio extract to the batter.
- Substitute the blackberries with raspberries or strawberries for a different berry flavor in the buttercream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: Not specified
- Fat: 18g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 40g
- Fiber: Not specified
- Protein: 4g
- Cholesterol: Not specified
Keywords: Pistachio Olive Oil Cake, Blackberry Thyme Buttercream