Pistachio and Blackberry Olive Oil Cake: An Indulgent Delight
This cake combines the nutty flavor of pistachios with the tartness of blackberries, all enriched by olive oil for a moist and delicious dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pistachios, shelled
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
3/4 cup extra virgin olive oil
3 large eggs
1 teaspoon vanilla extract
1 cup blackberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a food processor, blend the pistachios until fine.
- In a bowl, mix the flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the sugar and olive oil, then add the eggs and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture, folding in the pistachio powder and blackberries.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool before serving.
Notes
- For a richer taste, substitute some all-purpose flour with almond flour.
- Try adding a lemon glaze for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg