Pistachio Blackberry Olive Oil Cake is a delightful dessert that beautifully marries the nutty richness of pistachios with the tart sweetness of fresh blackberries. This cake is moist, tender, and made with high-quality olive oil, which adds a unique flavor profile that is perfect for brunch, gatherings, or as a sweet treat with coffee. Each bite of this cake is a celebration of flavors that are sure to impress your guests and keep them asking for more.
Why You’ll Love This Pistachio Blackberry Olive Oil
This Pistachio Blackberry Olive Oil Cake is not just another dessert; it’s an experience. Here are a few reasons why you’ll fall in love with it:
- Rich, nutty flavor from the pistachio oil.
- Sweet and tart balance from fresh blackberries.
- Moist texture thanks to the use of olive oil with pistachio.
- Easy to make with simple ingredients.
- Perfect for any occasion or as a comforting dessert.
- Vegetarian-friendly, making it suitable for various diets.
- Great for serving with coffee or tea.
- Can be easily transformed into a pistachio blackberry vinaigrette recipe for salads!
Ingredients for Pistachio Blackberry Olive Oil
Gather these items:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ cup shelled pistachios, finely chopped
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- ½ cup extra virgin olive oil
- 1 cup fresh blackberries
How to Make Pistachio Blackberry Olive Oil Step-by-Step
- Step 1: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line with parchment paper.
- Step 2: In a bowl, whisk together the flour, baking powder, and chopped pistachios.
- Step 3: In another bowl, whisk together the eggs and sugar until light and fluffy. Gradually add the olive oil with pistachio while whisking.
- Step 4: Gently fold in the blackberries into the wet mixture.
- Step 5: Combine the dry ingredients with the wet ingredients until just incorporated; avoid overmixing.
- Step 6: Pour the batter into the prepared pan and smooth the top. Optionally, sprinkle more chopped pistachios on top.
- Step 7: Bake for 30-35 minutes or until golden brown; a toothpick inserted in the center should come out clean.
Pro Tips for the Perfect Pistachio Blackberry Olive Oil
Keep these in mind:
- Use fresh blackberries for the best flavor.
- Don’t overmix the batter to ensure a light and fluffy texture.
- Let the cake cool completely before slicing for clean pieces.
- This recipe can be adapted by adding a splash of blackberry-infused olive oil for extra flavor.
- Check the cake a few minutes before the suggested baking time to prevent overbaking.
Best Ways to Serve Pistachio Blackberry Olive Oil
Enjoy your cake in these delightful ways:
- Pair with a scoop of vanilla ice cream for a decadent dessert.
- Serve with a drizzle of blackberry oil to enhance the berry flavor.
- Top with whipped cream and additional fresh blackberries for a stunning presentation.
How to Store and Reheat Pistachio Blackberry Olive Oil
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to reheat, simply pop a slice in the microwave for a few seconds until warm. This is a great option for meal prep as well, as the flavors develop even more after a day in the fridge!
Frequently Asked Questions About Pistachio Blackberry Olive Oil
What’s the secret to perfect Pistachio Blackberry Olive Oil?
The secret lies in using high-quality gourmet pistachio olive oil and fresh ingredients. Ensure that you don’t overmix the batter and allow the cake to cool completely before slicing for the best texture and flavor.
Can I make Pistachio Blackberry Olive Oil ahead of time?
Yes! You can prepare the cake a day in advance. Just wrap it in plastic wrap and store it in an airtight container to maintain its moisture and flavor.
How do I avoid common mistakes with Pistachio Blackberry Olive Oil?
To avoid mistakes, ensure your ingredients are at room temperature, and measure your flour accurately. It’s also crucial to not overmix the batter, as this can lead to a dense cake.
Variations of Pistachio Blackberry Olive Oil You Can Try
Feel free to experiment with these variations:
- Substitute blackberries with raspberries or blueberries for a different berry flavor.
- Add lemon zest for a refreshing citrus twist.
- Incorporate a layer of blackberry-infused olive oil cream cheese frosting for added richness.
- Try using olive oil with blackberry for a unique flavor profile.
Pistachio Blackberry Olive Oil Cake: A Decadent Delight
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Pistachio and Blackberry Olive Oil Cake is a delightful dessert that beautifully marries the nutty richness of pistachios with the tart sweetness of fresh blackberries.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ cup shelled pistachios, finely chopped
- 3 large eggs (room temperature)
- 1 cup granulated sugar
- ½ cup extra virgin olive oil
- 1 cup fresh blackberries
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line with parchment paper.
- In a bowl, whisk together the flour, baking powder, and chopped pistachios.
- In another bowl, whisk together the eggs and sugar until light and fluffy. Gradually add the olive oil while whisking.
- Gently fold in the blackberries into the wet mixture.
- Combine the dry ingredients with the wet ingredients until just incorporated; avoid overmixing.
- Pour the batter into the prepared pan and smooth the top. Optionally, sprinkle more chopped pistachios on top.
- Bake for 30-35 minutes or until golden brown; a toothpick inserted should come out clean.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Pistachio Blackberry Olive Oil Cake, dessert, cake, pistachio, blackberry, olive oil
