Ultimate Pistachio and Blackberry Olive Oil Cake Recipe

If you’re looking for a dessert that’s both elegant and bursting with flavor, this ultimate pistachio blackberry cake made with olive oil is your new go-to recipe. The combination of nutty pistachios and tart blackberries, balanced by the rich moisture of olive oil, creates a cake that’s simply irresistible.

this Recipe

This pistachio blackberry cake is perfect for everything from afternoon tea to special celebrations. You’ll love how easy it is to make and how impressive it looks and tastes.

Why You’ll Love This Recipe

• Moist and tender crumb thanks to the use of olive oil
• The perfect balance of nutty pistachios and tart blackberries
• Simple ingredients you likely have on hand
• Beautiful, naturally gluten-friendly texture with almond flour added
• Great for gatherings, gifting, or everyday indulgence

Ingredients

Gather all your ingredients before you start baking this delicious pistachio blackberry cake. The combination of almond flour and pistachios ensures a rich, nutty flavor and tender crumb.

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 cup shelled pistachios, finely chopped
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup extra virgin olive oil
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 1/4 cups fresh blackberries, plus extra for garnish
• Powdered sugar for dusting (optional)

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8 slices
• Calories: Approximately 320 per serving

How to Make Ultimate Pistachio and Blackberry Olive Oil Cake Recipe

1. Preheat your oven to 350°F and grease a 9-inch round cake pan. Lightly flour the pan or line with parchment paper for easy removal.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and chopped pistachios until evenly combined.
3. In a large bowl, beat the eggs and sugar with an electric mixer until pale and fluffy, about 3-4 minutes. Slowly drizzle in the olive oil while continuing to beat, then add the milk and vanilla extract and mix until smooth.
4. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. Carefully fold in the fresh blackberries, reserving a few for garnish.
5. Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
6. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar if desired and garnish with extra blackberries and a sprinkle of chopped pistachios before serving.

Tips for the Best Results

• Use fresh blackberries for the juiciest flavor and best texture.
• Make sure not to overmix the batter to keep the cake light and tender.
• Chop pistachios finely but leave some slightly larger pieces for added texture.
• Room temperature eggs and milk help the batter come together more smoothly.
• Let the cake cool completely before slicing to prevent crumbly edges.

Storage and Reheating

You can store leftover pistachio blackberry cake in an airtight container in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture and flavor.

For longer storage, wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator. Warm slices gently in the microwave for 15-20 seconds before serving.

Frequently Asked Questions

Can I use frozen blackberries instead of fresh?

Yes, you can substitute frozen blackberries, but be sure to thaw and drain them well to avoid extra moisture in the batter, which could affect the cake’s texture.

Is this cake gluten-free?

This recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with a gluten-free flour blend in equal amounts to make it gluten-free.

Can I substitute the olive oil with another oil?

While olive oil adds a unique fruity flavor and moisture, you can use a mild-flavored oil like avocado or vegetable oil if preferred.

How do I prevent the blackberries from sinking?

Coat the blackberries lightly with flour before folding them into the batter. This helps suspend them evenly throughout the cake instead of sinking to the bottom.