Pistachio Blackberry Olive Oil Cake
A moist and fluffy cake enriched with the nuttiness of pistachios and the tartness of blackberries, perfect for family gatherings or cozy evenings.
Ingredients
Main Ingredients
- 1 cup pistachios, shelled
- 1 cup blackberries (fresh or frozen)
- 1 cup olive oil
- 1 cup sugar
- 3 large eggs should be at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- Powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with olive oil or non-stick spray.
- In a food processor, blend the shelled pistachios until they reach a fine meal consistency.
- In a large mixing bowl, combine the olive oil, sugar, and eggs. Beat until silky and well incorporated.
- Slowly add the flour, baking powder, and salt to the wet mix, stirring until just combined.
- Stir in the vanilla extract and the finely ground pistachios.
- Gently fold in the blackberries to ensure they are evenly distributed.
Baking
- Pour the batter into the greased cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
For nut-free options, sunflower seeds can be used instead of pistachios. Store leftovers in an airtight container at room temperature for 3 days or freeze for longer storage.