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Pistachio Blackberry Olive Oil Cake

A delightful cake that combines the rich, nutty flavor of pistachios with the sweet tartness of blackberries, balanced by the lusciousness of olive oil.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup olive oil Use a high-quality extra virgin for best flavor.
  • 1 cup granulated sugar
  • 4 large eggs Ensure they are at room temperature.
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup unsalted pistachios, shelled and chopped
  • 1 cup blackberries (fresh or frozen)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with a little olive oil and dust with flour.
  2. In a small bowl, toss the chopped pistachios with a tablespoon of flour.
  3. If using fresh blackberries, gently rinse and pat dry. If using frozen, set aside without thawing.
Batter Creation
  1. In a large mixing bowl, whisk together the olive oil and granulated sugar until smooth.
  2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
  3. In another bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this to the olive oil mixture, mixing until just combined.
  4. Gently fold in the chopped pistachios and blackberries.
Baking
  1. Pour the batter into the prepared cake pan and tap gently on the counter to remove air bubbles.
  2. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Cooling
  1. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months.