Delish Pistachio Blackberry Olive Oil Cake
Okay, so I’m sitting here, covered in a suspicious dusting of powdered sugar (don’t ask, it’s a long story involving a toddler and a colander), but I *had* to tell you about this cake. Seriously, you guys, the Delish Pistachio Blackberry Olive Oil Cake is my current obsession. It sounds fancy, right? Like something you’d get at a cafe where they charge extra for artisanal air. But nah, it’s deceptively simple, incredibly moist (thank you, olive oil!), and the combo of those slightly tart blackberries with the nutty pistachios? Chef’s kiss, my friends. It’s light enough for brunch, elegant enough for dessert, and honestly, special enough that you’ll want to hoard a slice for yourself in the back of the fridge. Trust me, you need this understated showstopper in your life.
Last weekend, I decided to whip this beauty up for a small family gathering. My husband, bless his heart, saw the olive oil bottle come out and made a face like I was about to bake him a salad. “Cake… with *oil*?” he muttered, clearly skeptical. My kids, however, were eyeing the blackberries with the intensity of tiny fruit connoisseurs. The chaos truly began when I was trying to fold in the berries, and my youngest, Leo, decided the countertop looked like an excellent canvas for his sticky fingers, leaving a trail of purple smudges. My oldest, Maya, was “helping” by taste-testing so many pistachios that I was pretty sure the cake was going to be 50% nut-free. Despite the kitchen looking like a crime scene committed by a fruit ninja, the cake came out golden and gorgeous. And guess who had three slices? My “cake with oil?” skeptical husband. He even tried to blame me for not making *two* cakes. The audacity!
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Why You’ll Love This Delish Pistachio Blackberry Olive Oil Cake
* It’s ridiculously moist without being heavy. That olive oil is doing some serious heavy lifting, folks.
* The combination of sweet, tart, and nutty is sophisticated enough to impress your in-laws but comforting enough for a Tuesday night.
* It’s visually stunning with those pops of purple and green, but you barely had to try. You’re basically a kitchen wizard.
* It leans into “rustic elegance,” which is code for “it looks good even if you slightly mess up the frosting.”
* Proof that good fats (hello, olive oil!) belong in cake. Don’t fight it, embrace the deliciousness.
Time-Saving Hacks
– Don’t bother shelling pistachios yourself unless you enjoy a challenge and have endless patience. Buy them pre-shelled, already toasted if you can find them. Live your best lazy life.
– Mix all the dry ingredients in one bowl, then the wet in another, and combine. Fewer bowls mean less washing, which means more time for… well, probably scrolling TikTok, but you get the idea.
– Ditch the elaborate frosting! A simple dusting of powdered sugar or a quick lemon glaze (powdered sugar + lemon juice) makes it look elegant without any actual effort. Boom.
Kitchen Confessions
– The disaster story: I once forgot to grease *and* flour a pan, resulting in half a cake stuck stubbornly to the bottom. It tasted fine, but it looked like a prehistoric dessert fossil. Lesson learned: don’t skip the prep.
– A silly mistake: My son thought the pistachios were green M&M’s and kept trying to pick them off the cake. We ended up with a slightly polka-dotted cake and a very confused toddler.
– Honest admission: I often skip toasting the pistachios. I know, I know, the flavor is deeper, but sometimes I just need cake NOW, and the oven’s already busy. Still delicious, I promise.
What to Serve It With
Honestly, it’s perfect on its own, maybe with a cup of strong coffee or a fancy herbal tea. But if you want to go extra, a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream wouldn’t hurt anyone. Brunch? Dessert? Snack? Yes, yes, and absolutely.
Tips & Mistakes
Don’t overmix: As soon as the dry ingredients are just combined with the wet, stop. Overmixing develops gluten, leading to a tough cake, and we want tender, moist goodness here.
Oven temperatures vary: Keep an eye on your cake, especially if your oven is a bit temperamental like mine. Use a toothpick test to check for doneness – it should come out clean or with a few moist crumbs.
Let it cool: I know the urge to dive in is strong, but let the cake cool in the pan for a bit before transferring it to a wire rack. It helps prevent breakage and lets it set properly.
Storage Tips
Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.
Variations and Substitutions
Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible. For this cake, you could easily swap blackberries for raspberries or even sliced strawberries. Want a different nut? Almonds or walnuts would be lovely. No oranges? Lemon zest works just as well for that bright citrus note. Feel free to play around!
Frequently Asked Questions
Delish Pistachio Blackberry Olive Oil Cake
Ingredients
Main Ingredients
- 1.25 cups all-purpose flour Sifted
- 0.75 cups sugar
- 0.5 cups olive oil Extra virgin
- 3 large eggs Room temperature
- 0.5 cups pistachios Chopped
- 1 cups blackberries Fresh or frozen
- 1 tsp baking powder
- 0.5 tsp salt
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, beat the eggs and sugar until fluffy. Add in olive oil and mix well.
- In another bowl, combine flour, baking powder, and salt. Slowly add to the wet mixture, blending until just combined.
- Gently fold in the pistachios and blackberries. Pour batter into the prepared cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
Nutrition
Featured Comments
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
