Pistachio and Blackberry Olive Oil Cake

Soft, nutty pistachio sponge made with olive oil, layered with blackberry jam and finished with a lightly salted blackberry and thyme buttercream. Elegant, balanced, and perfect for summer entertaining or special occasions.

Makes one two-layer 15–18 cm cake
Prep: 20 minutes
Bake: 30 minutes
Cooling & resting: 2 hours
Total: approx. 2 hours 50 minutes

Ingredients

Pistachio Olive Oil Cake

• 110 g shelled pistachios
• 220 g caster sugar
• 260 g plain flour
• 2½ tsp (10 g) baking powder
• ½ tsp (3 g) salt
• 290 ml milk of choice
• 1 Tbsp apple cider vinegar or lemon juice
• 120 ml olive oil
• 1 Tbsp vanilla extract
• 1 tsp almond extract
• Optional: natural green food colouring
• Blackberry preserves, for layering

Salted Blackberry & Thyme Buttercream

• 360 g icing sugar
• 340 g salted butter, softened
• 105 g blackberry preserves
• 1½ tsp vanilla extract
• 1 tsp salt
• ½ tsp dried thyme

To Finish

• Fresh blackberries
• Chopped pistachios

Method

1. Prepare the cake tins

Preheat the oven to 180°C (fan 160°C).
Grease two 15–18 cm round cake tins, dust lightly with flour, and line the bases with baking paper.

2. Make the cake batter

• In a jug, mix the milk with the vinegar or lemon juice and set aside for 5 minutes to curdle slightly.
• Add the pistachios and sugar to a food processor and blitz until finely ground.
• Transfer to a bowl and whisk in the flour, baking powder, and salt.
• In a separate large bowl, whisk together the milk mixture, olive oil, vanilla, and almond extract. Add food colouring if using.
• Gently fold the dry ingredients into the wet until just combined.

3. Bake

• Divide the batter evenly between the tins.
• Bake for 25–30 minutes, or until a skewer inserted into the centre comes out clean.
• Cool completely in the tins, then transfer to a rack. (Chilling the layers before assembling makes decorating easier.)

4. Make the buttercream

• Beat the butter and blackberry preserves together until smooth.
• Gradually add the icing sugar on low speed until incorporated.
• Add vanilla, salt, and thyme, then increase speed and beat for 4–5 minutes until pale, fluffy, and light.

5. Assemble

• Level one cake layer if needed.
• Place it cut-side up on a serving plate. Spread a layer of buttercream over the top, piping a border around the edge.
• Spoon blackberry preserves into the centre.
• Top with the second cake layer.
• Frost the top with remaining buttercream and finish with extra blackberry preserves, fresh blackberries, and chopped pistachios.

Recipe found on: https://www.wellmadebykiley.com/blog/pistachio-and-blackberry-olive-oil-cake