Go Back
Pistachio and Blackberry Olive Oil Cake Well Made by Kiley

Pistachio and Blackberry Olive Oil Cake – Well Made by Kiley

This elegant, not-too-sweet cake blends nutty pistachios, juicy blackberries, and fruity olive oil for a show-stopping dessert that's both rustic and refined. A favorite for tea parties, birthdays, and Pinterest-worthy moments.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: Mediterranean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup ground pistachios lightly toasted
  • 1 cup all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
Wet Ingredients
  • ¾ cup olive oil high-quality, fruity
  • 3 eggs room temperature
  • ⅔ cup sugar
  • 1 tbsp lemon zest freshly grated
Fruits and Add-ins
  • 1 cup fresh blackberries some whole, some lightly crushed
Optional Toppings
  • crushed pistachios for garnish
  • edible flowers optional, for decoration

Equipment

  • Mixing Bowl
  • Whisk
  • Cake pan
  • Oven
  • Food Processor or Grinder

Method
 

  1. Preheat your oven to 350°F (175°C). Line a cake pan with parchment paper.
  2. Grind the pistachios until fine but slightly textured. Toast lightly if desired.
  3. In a large bowl, whisk olive oil, sugar, eggs, and lemon zest until light and creamy.
  4. In a separate bowl, mix flour, ground pistachios, baking powder, and salt.
  5. Gently fold the dry ingredients into the wet mixture until just combined.
  6. Fold in the blackberries carefully to avoid overmixing. Some can be slightly crushed for color.
  7. Pour the batter into the prepared pan and bake for about 40 minutes or until a toothpick comes out clean.
  8. Let the cake cool. Decorate with crushed pistachios and edible flowers, or serve plain.

Notes

Fresh berries work best, but frozen can be used too. Toasting the pistachios enhances flavor. For an extra twist, try topping with mascarpone or a lemon glaze.