Pistachio Olive Oil Cake: Blackberry Thyme Buttercream Magic
Pistachio olive oil cake meets blackberry thyme buttercream. This unique dessert recipe combines nutty pistachio & fruity olive oil with a tangy, herb-infused buttercream frosting. A must-try gourmet cake.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 cake (8-10 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- For the Pistachio Olive Oil Cake:
- 1 ½ cups all-purpose flour
- ½ cup shelled pistachios, finely ground
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- ¾ cup granulated sugar
- ½ cup extra virgin olive oil
- ¾ cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- For the Blackberry Thyme Buttercream:
- ½ cup fresh blackberries
- 2–3 fresh thyme sprigs
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
- In a large bowl, whisk eggs and sugar for 1 minute until pale and thickened. Slowly stream in the olive oil while whisking, then whisk in the buttermilk, vanilla, and almond extract.
- Gently fold the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream: In a small saucepan, cook blackberries and thyme over medium heat for 5-7 minutes, mashing the berries, until jammy. Strain through a fine-mesh sieve and let the puree cool completely.
- In a stand mixer, beat the softened butter until smooth and pale, about 3 minutes.
- Gradually add the sifted powdered sugar on low speed. Add vanilla and salt, then beat on medium-high for 3 minutes until fluffy.
- Add 2-3 tablespoons of the cooled blackberry puree to the buttercream and beat until fully incorporated.
- Frost the completely cooled cake with the buttercream, garnish as desired, and serve.
Notes
A simple yet elegant dessert featuring a moist, nutty pistachio olive oil cake topped with a stunning blackberry thyme buttercream. Perfect for any occasion.
Nutrition
- Serving Size: 1 cake (8-10 servings)
- Calories: 450 calories
- Sugar: 40 grams
- Fat: 25 grams
- Carbohydrates: 55 grams
- Fiber: 1 gram
- Protein: 5 grams