Pistachio and Blackberry Olive Oil Cake

• servings: 15 servings
• active time: 20 minutes
• total time: 2 hours 50 minutes

Ingredients

4/5 cup (110g) shelled pistachios

1 cup (220g) granulated sugar

2 cups (260g) all-purpose flour

2 1/2 tsp (10g) baking powder

1/2 tsp (3g) salt

1 1/5 cups (290ml) milk of choice

1 tbsp (15g) apple cider vinegar or lemon juice

1/2 cup (120ml) olive oil

1 tbsp (12g) vanilla extract

1 tsp (4g) almond extract

Optional: all-natural green food dye

Blackberry preserves, for filling

3 cups (360g) powdered sugar

1 1/2 cups (339g) salted butter

1/3 cup (105g) blackberry preserves

1 1/2 tsp (6g) vanilla extract

1 tsp (6g) salt

1/2 tsp (1g) dried thyme

Fresh blackberries, for garnishing

Chopped pistachios, for garnishing

Directions

Preheat the oven to 350F. Preheat the oven to 350F. Grease thwo 6” or 7” cake pans with butter, then dust with flour. Line the bottom with parchment paper rounds. Set aside.

In a medium measuring cup or bowl, whisk together the oatmilk and apple cider vinegar; allow to rest for 5 minutes. This will act as homemade buttermilk!

Add the pistachios and sugar to a food processor or blender, and blend until finely ground.

În a medium bowl, whisk together the pistachio/sugar mixture, flour, baking powder, and salt. Set aside.

In a separate large bowl, whisk together the oatmilk/ACV mixture, olive oil, and both extracts until well combined. If desired, you can add some all-natural food dye to enhance the green color!

Add the dry ingredient mixture to the wet, and use a spatula or wooden spoon to gently fold until just combined.

Divide the cake batter evenly among the two prepared cake pans (about 425g of batter should be in each to ensure even layers).

Bake at 350F for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.

Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan. I recommend wrapping and chilling the layers in the fridge overnight before assembling.

Once ready to assemble, prepare the buttercream. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld mixer, beat the butter with the blackberry preserves, until smooth.

While mixing on low, add spoonfuls of the powdered sugar until fully combined. Then, beat in the vanilla, salt, and thyme.

Increase the speed to medium, and beat for 4-5 minutes, until very light and fluffy, scraping down the sides of the bowl as needed.

If needed and using a serrated knife, slice the top of one cake layer off to even. Leave the other one with the domed top.

Place the evened cake layer cut side up on a cake stand or platter. Spread or pipe some of the buttercream in the middle, then pipe or spread some around the edges to create a border. Then, add a large spoonful of blackberry preserves to the middle.

Add the second cake layer on top, and pipe or spread the remaining buttercream on top in your desired fashion. Add another large spoonful of blackberry preserves into the middle, then garnish with fresh blackberries and chopped pistachios, if desired.

Slice and serve.

Enjoy!