Ingredients
Scale
- 1 cup high-quality olive oil
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- ¾ cup finely chopped unsalted roasted pistachios
- 1 cup ripe blackberries
- 2 tablespoons blackberry puree
- 2 cups powdered sugar
- 1 cup unsalted butter, softened
- fresh thyme leaves
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, ensuring every corner is covered.
- In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.
- In another bowl, beat together granulated sugar and olive oil until well combined. Add in eggs one at a time, mixing thoroughly after each addition until frothy.
- Gently fold in the dry ingredients into the wet mixture using a spatula until just combined. Then add in finely chopped pistachios.
- Pour the batter into your prepared cake pan. Bake in the preheated oven for about 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow it to cool in the pan for about ten minutes before transferring it onto a wire rack.
- While your cake cools, beat together softened unsalted butter until creamy. Gradually add powdered sugar along with blackberry puree and fresh thyme leaves. Mix until fluffy and spreadable.
- Once your cake has completely cooled, generously slather on the blackberry thyme buttercream. Garnish with additional chopped pistachios or whole blackberries if desired. Slice and serve immediately.
Notes
Store leftover cake in airtight container.
Reheat slices gently in microwave.
Serve with fresh blackberries on top.
Use high-quality olive oil for flavor.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg