PISTACHIO & BLACKBERRY OLIVE OIL CAKE
Serves 1245 mins prep30 mins cook
A delightful and dairy-free pistachio and blackberry olive oil cake, featuring a fluffy blackberry thyme buttercream, made with organic oat milk.
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What you need
Instructions
Preheat oven to 350F. Grease 2, 6” or 7” cake pans w/ butter & dust w/ flour. Line bottoms w/ parchment paper rounds. Cake Layers: In a bowl, whisk together the oatmilk & apple cider vinegar; rest for 5 mins. Add pistachios & sugar to a food processor; blend until finely ground. In a bowl, whisk together the pistachio/sugar mixture, flour, baking powder & salt. In a separate large bowl, whisk together the oatmilk/ACV mixture, olive oil, & both extracts. Optional: add some natural green food dye to enhance color! Add dry ingredients to wet; fold to combine. Divide batter evenly among cake pans (~425g each). Bake at 350F for 25-30 mins. Remove & cool COMPLETELY in pans. Buttercream: In a stand mixer fitted w/ paddle attachment, beat butter w/ blackberry preserves, until smooth. Gradually add powdered sugar until fully combined. Beat in vanilla, salt & thyme. Increase speed to medium; beat for 4-5 mins, until light & fluffy. Assemble: Slice the top of 1 cake layer off to even, leaving the other w/ domed top. Place evened cake layer on a cake stand. Pipe buttercream in the middle & around edges. Add a spoonful of blackberry preserves to the middle. Add 2nd layer; pipe buttercream on top. Add a spoonful of blackberry preserves in the middle & garnish w/ blackberries & chopped pistachios. Enjoy!View original recipe