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Pistachio Olive Oil Cake with Blackberry Thyme Buttercream

A moist, gourmet olive oil cake made with ground pistachios, filled with blackberry jam and topped with a floral thyme-infused buttercream.
Print Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Assembly 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: French Inspired, Gourmet
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Cake
  • 1.5 cups shelled pistachios unsalted, raw
  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.75 cup extra virgin olive oil high quality
  • 0.75 cup Greek yogurt plain
  • 3 large eggs room temperature
  • 0.5 tsp almond extract
Blackberry Thyme Buttercream
  • 1 cup unsalted butter softened
  • 3.5 cups powdered sugar
  • 0.25 cup blackberry puree strained (from fresh berries)
  • 1 tbsp fresh thyme leaves finely chopped
Assembly
  • 0.5 cup blackberry jam for filling
  • 0.5 cup fresh blackberries whole
  • 2 tbsp chopped pistachios for garnish
  • 1 handful edible flowers optional (e.g., alyssum)

Equipment

  • Food processor
  • Two 8-inch Cake Pans
  • Stand Mixer
  • Piping bag

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a food processor, pulse pistachios until finely ground (like almond meal). Mix with flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk sugar, olive oil, eggs, yogurt, and almond extract until smooth.
  4. Fold dry ingredients into wet ingredients until just combined. Divide batter between pans.
  5. Bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
  6. For the frosting: Beat butter until creamy. Alternately add powdered sugar and blackberry puree. Stir in chopped thyme.
  7. To assemble: Spread blackberry jam and a layer of buttercream on the first cake layer.
  8. Top with the second cake layer. Pipe remaining frosting on top.
  9. Garnish with fresh blackberries, chopped pistachios, and edible flowers.

Notes

Add a drop of green food coloring to the batter if you want a more vibrant green color.