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Pistachio and Blackberry Olive Oil Cake: An Indulgent Delight

Pistachio and Blackberry Olive Oil Cake
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Pistachio and Blackberry Olive Oil Cake is a delightful dessert combining the nuttiness of pistachios with the tartness of blackberries, all enriched with olive oil for a moist and flavorful experience.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup pistachios, finely chopped
  • ¼ cup blackberries, fresh
  • ⅓ cup olive oil
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, combine olive oil and sugar, then add eggs one at a time, mixing well.
  4. Gradually add the dry ingredients to the wet mixture, then fold in the pistachios and blackberries.
  5. Pour the batter into the prepared cake pan and spread evenly.
  6. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Let cool for 10 minutes before removing from the pan and serving.

Notes

  • This cake pairs wonderfully with a dollop of whipped cream or a drizzle of honey.
  • Store leftover cake in an airtight container at room temperature for up to three days.

Nutrition

Keywords: Pistachio, Blackberry, Olive Oil Cake, Dessert, Cake

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