Description
A moist and flavorful pistachio olive oil cake topped with a luscious blackberry thyme buttercream.
Ingredients
Scale
- 1 cup pistachios, shelled
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup blackberries
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a food processor, pulse pistachios until finely ground.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream sugar and olive oil until light and fluffy.
- Add eggs and vanilla, mixing until combined.
- Alternate adding the dry ingredients and buttermilk to the mixture.
- Fold in the ground pistachios and pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool before frosting.
- For the buttercream, beat butter until creamy, then gradually add powdered sugar.
- Mix in thyme and lemon juice until smooth.
- Frost the cooled cake with the buttercream and top with blackberries.
Notes
- For a more intense flavor, let the frosted cake chill for a few hours before serving.
- This cake can be stored at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 24g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg