Ingredients
Scale
- 1 cup shelled pistachios
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup olive oil
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup butter
- 2 cups powdered sugar
- 1/2 cup blackberry puree
- 1 tsp fresh thyme leaves
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- Blend pistachios to a fine meal.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, whisk olive oil and sugar until combined. Add eggs and vanilla, mixing well.
- Alternate adding dry ingredients and buttermilk to the wet mixture.
- Pour batter into the prepared cake pan and bake for 30-35 minutes.
- For the buttercream, beat butter until creamy, then gradually add powdered sugar and blackberry puree with thyme.
- Let the cake cool before frosting with buttercream.
Notes
- For a deeper flavor, allow the cake to cool overnight.
- Thyme can be adjusted to taste in the buttercream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg