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Pistachio Olive Oil Cake with Blackberry Thyme Buttercream

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A delightful Pistachio Olive Oil Cake topped with a luxurious Blackberry Thyme Buttercream, perfect for any occasion.

Ingredients

Scale
  • 1 cup pistachios, shelled
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup olive oil
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup blackberries
  • 1 cup butter, softened
  • 2 cups powdered sugar
  • 2 teaspoons fresh thyme leaves

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan to ensure that your lovely cake slides out easily after baking.
  2. Grind the pistachios until finely chopped in a food processor to give your cake a wonderful nutty flavor.
  3. Prepare the dry ingredients by whisking together the flour, baking powder, baking soda, and salt in a medium bowl.
  4. Cream together the olive oil and sugar in a separate large bowl until light and fluffy.
  5. Incorporate the eggs one at a time, beating well after each addition, followed by the vanilla extract.
  6. Combine the wet and dry ingredients by gradually incorporating the flour mixture and buttermilk into your wet mixture with a spatula.
  7. Add the ground pistachios into the batter and fold gently.
  8. Bake the cake in the prepared pan for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  9. Make the buttercream by blending softened butter with powdered sugar until smooth and creamy.
  10. Incorporate the mashed blackberries and fresh thyme leaves into the buttercream.
  11. Frost the cooled cake generously with the blackberry thyme buttercream.

Notes

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Allow buttercream to come to room temperature before serving.

Nutrition

Find it online: https://cookingwithmayaa.com/pistachio-olive-oil-cake-blackberry-thyme-buttercream/

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