Pistachio Blackberry Olive Oil Cake
Earthy pistachios, tart blackberry frosting, and olive oil keep this Mediterranean style layer cake moist and bright.
Ingredients
Ingredients
- 2 cups all purpose flour
- 1 cup ground pistachios
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 tablespoon apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon vanilla bean paste
- 1/2 cup unsalted butter room temperature
- 1/2 cup blackberry preserves
- 2 cups powdered sugar
- 1 teaspoon dried thyme
- 1/4 cup chopped pistachios for garnish
- 1 cup fresh blackberries for garnish
Instructions
- Heat oven to 350°F and grease two 7 inch cake pans, then flour them.
- Stir milk and apple cider vinegar in a small bowl and rest 10 minutes to form buttermilk.
- Pulse ground pistachios and granulated sugar in a food processor until very fine.
- Whisk flour, baking powder, salt, and the pistachio sugar mixture in a medium bowl.
- Whisk buttermilk, olive oil, and vanilla bean paste in a large bowl until smooth.
- Fold dry ingredients into wet just until no dry flour remains.
- Divide batter between pans and bake 30 minutes, until a toothpick comes out clean.
- Cool cakes in pans 10 minutes, then turn out onto a rack and cool completely.
- Beat butter and blackberry preserves until fluffy, then beat in powdered sugar and dried thyme until smooth.
- Frost one layer, stack the second layer, then frost the top and sides. Garnish with fresh blackberries and chopped pistachios.
Notes
- Stop mixing as soon as the flour disappears to keep the crumb tender.
- Cool the layers completely before frosting or the frosting will melt and slide.
- Cool the layers completely before frosting or the frosting will melt and slide.