Amazing Pistachio and Blackberry Olive Oil Cake
Introduction
This incredible pistachio and blackberry olive oil cake delivers a moist, tender crumb with a sophisticated flavor profile that will impress any dessert lover. The nutty richness of finely ground pistachios pairs beautifully with sweet-tart blackberries that burst in every bite, while quality olive oil ensures exceptional moisture and a delicate fruitiness. Perfect for afternoon tea, dinner parties, or whenever you crave something special yet approachable.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup extra-virgin olive oil
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 cup fresh blackberries
- 1 tbsp flour (for tossing berries)
Instructions
- Prepare: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
- Cream Wet Ingredients: In a large bowl, whisk sugar and eggs until pale and fluffy, about 2 minutes. Gradually add olive oil while whisking continuously until fully incorporated.
- Combine: Add milk, vanilla extract, and lemon zest to the egg mixture. Gently fold in the dry ingredients in two additions until just combined (do not overmix).
- Add Berries: Toss blackberries with 1 tablespoon flour to prevent sinking. Gently fold 3/4 cup of berries into the batter, reserving the rest for topping.
- Bake: Pour batter into prepared pan. Arrange remaining berries on top. Bake for 30-35 minutes until golden and a toothpick inserted in center comes out clean.
- Cool: Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Pro Tips & Notes
- Grinding Pistachios: Use a food processor to pulse pistachios into a fine meal. Stop before it turns to paste.
- Quality Olive Oil: Choose a mild, fruity extra-virgin olive oil for best flavor without overpowering the cake.
- Room Temperature Ingredients: Bring eggs and milk to room temperature for better emulsification and even baking.
- Avoid Overmixing: Fold dry ingredients gently to maintain a tender, light texture.
- Testing Doneness: Insert a toothpick near the center; it should come out with a few moist crumbs, not wet batter.
Nutrition Facts (per serving)
- Calories: 320 per serving
- Protein: 6g
- Carbohydrates: 38g
- Fat: 17g
- Saturated Fat: 3g
- Cholesterol: 42mg
- Sodium: 180mg
- Fiber: 2g
- Sugar: 20g
Frequently Asked Questions
- Q: What kind of blackberries work best? A: Fresh blackberries provide the best texture and flavor, though frozen (unthawed) can work in a pinch.
- Q: Can I make the cake ahead of time? A: The cake tastes even better the next day as the flavors deepen.
- Q: How should I store leftovers? A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Q: Can I substitute the pistachios with a different nut? A: Almonds or hazelnuts would also work well with minor adjustments to flavor balance.