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Delicious pistachio and blackberry olive oil cake topped with fresh berries.

Pistachio and Blackberry Olive Oil Cake

A tender and lush cake featuring the nutty flavor of pistachios and the burst of fresh blackberries, all unified by olive oil for a moist texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Brunch, Dessert
Cuisine: American, Baking
Calories: 320
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup olive oil A fruity extra-virgin is preferred, but any decent bottle will do.
  • 1 cup sugar
  • 3 large eggs At room temperature if you remember.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup ground pistachios Unsalted and shelled.
Berries
  • 1 cup fresh blackberries Gently rinsed and patted dry.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously, especially up the sides, and line the bottom with parchment if desired.
  2. In a large mixing bowl, whisk together the olive oil and sugar until thick and glossy.
  3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground pistachios.
  5. Gradually fold the dry mixture into the wet mixture until just combined, leaving small lumps.
  6. Gently fold in the blackberries, ensuring they are evenly distributed.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until the top is golden and a toothpick comes out clean with a few moist crumbs.
  2. Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.

Notes

This cake can be enjoyed for breakfast or dessert. It stays good for 2-3 days at room temperature and tastes better the next day.