Pistachio Olive Oil Cake with Raspberry Buttercream

• total time: 13 minutes

Ingredients

I made this cake for my friend’s birthday over the weekend and I’ve concluded that it’s absolutely the most perfect cake for a summer birthday❣️everyone was obsessed (see end of video hehe)!

as I’ve said before, I do NOT consider myself much of a cake maker/decorator so this is proof that anyone can do it! this pistachio olive oil cake is very easy to make, and leaving the outside of the cake bare honestly looks rly cute n rustic (and is way less work) so I’d highly recommend. the full lemon pistachio olive oil cake recipe is on my substack, and here are the buttercream + raspberry purée recipes:

RASPBERRY HONEY PURÉE

1 1/2 cups fresh raspberries

2 tbsp wildflower honey

juice of 1/2 an orange or lemon

Directions

mix everything together in a saucepan over medium heat, then let simmer for about 10 mins to thicken. remove and pour into a bowl or jar to cool completely in the fridge.

SALTED VANILLA BUTTERCREAM

3 sticks butter, softened

3-4 cups icing sugar

1 tsp vanilla bean paste

big pinch of sea salt (if using unsalted butter)

beat butter for a few mins until light and fluffy, then add icing sugar 1 cup at a time and beat on medium speed until smooth. add vanilla + salt to finish and beat to combine.

stir 2 spoonfuls of cooled raspberry purée into the frosting, folding gently so it’s swirled but not fully mixed in.

frost each your pistachio olive oil cake layers with vanilla raspberry buttercream + and thin layer of raspberry purée. repeat and place cake in the fridge to set. ENJOY! 🫶