Description

This elegant cake features moist, tender olive oil cake layers infused with the subtle, nutty flavor of pistachios. Between the layers, a delicate pistachio cream offers a smooth, complementary texture. The cake is crowned with a vibrant blackberry and fresh thyme buttercream, providing a sweet-tart contrast, and adorned with fresh blackberries, chopped pistachios, and edible flowers for a beautiful finish. It offers a sophisticated balance of fruity, nutty, and herbaceous notes.

Ingredients

Scale

**For the Pistachio Olive Oil Cake:**
2 cups (240g) all-purpose flour
1 1/2 cups (300g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (240ml) extra virgin olive oil
1 cup (240ml) milk (dairy or non-dairy)
4 large eggs
1 teaspoon vanilla extract
1/2 cup (60g) finely ground pistachios
**For the Pistachio Cream Filling:**
1/2 cup (113g) unsalted butter, softened
2 cups (240g) powdered sugar, sifted
1/4 cup (60ml) milk or heavy cream
1 teaspoon vanilla extract
1/2 cup (60g) finely ground pistachios
Optional: 1-2 drops green food coloring
**For the Blackberry Thyme Buttercream:**
1 cup (226g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
1/2 cup (120g) fresh blackberries, pureed and strained (about 1/4 cup liquid)
1 tablespoon fresh thyme leaves, finely chopped
2–4 tablespoons milk or heavy cream, as needed
Pinch of salt
**For Garnish:**
1 cup fresh blackberries
1/4 cup chopped pistachios
Edible flowers (optional)

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Instructions

**1. Prepare the Pistachio Olive Oil Cake:**
Preheat oven to 350F (175C). Grease and flour three 6-inch round cake pans or two 8-inch round cake pans. Line bottoms with parchment paper.
In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together olive oil, milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the finely ground pistachios. Do not overmix.
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes for 6-inch pans, or 30-35 minutes for 8-inch pans, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
**2. Prepare the Pistachio Cream Filling:**
In a medium bowl, beat softened butter with an electric mixer until light and fluffy.
Gradually add the sifted powdered sugar, beating until smooth.
Add milk or cream, vanilla extract, and finely ground pistachios. Beat until well combined and creamy. If desired, add a drop or two of green food coloring and mix until evenly colored.
**3. Prepare the Blackberry Thyme Buttercream:**
In a large bowl, beat softened butter with an electric mixer until light and fluffy.
Gradually add the sifted powdered sugar, beating until smooth.
Add the strained blackberry puree, finely chopped fresh thyme, and a pinch of salt. Beat until well combined.
Add milk or cream one tablespoon at a time until the buttercream reaches a smooth, spreadable consistency.
**4. Assemble the Cake:**
Once the cake layers are completely cool, place one cake layer on a serving plate or cake stand.
Spread about half of the pistachio cream filling evenly over the first layer.
Place the second cake layer on top and spread the remaining pistachio cream filling.
Top with the third cake layer (if using three layers).
Using an offset spatula or piping bag, apply the blackberry thyme buttercream to the top of the cake, creating decorative swirls or dollops as desired.
Arrange fresh blackberries and chopped pistachios on top of the buttercream.
Garnish with edible flowers, if using, just before serving.

Notes

Ensure all ingredients, especially butter and eggs, are at room temperature for the best emulsion and cake texture.

For a smoother blackberry puree, press the cooked or raw blackberries through a fine-mesh sieve to remove seeds.

Do not overmix the cake batter; overmixing can lead to a tough cake.

The cake can be assembled up to one day in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving for best flavor.

Finely grind pistachios in a food processor until they resemble a coarse flour, being careful not to over-process into a paste.

Prep Time: 45 minutes
Cook Time: 30 minutes

Nutrition

Calories: 550
Fat: 30g
Carbohydrates: 70g
Protein: 6g