Pistachio Olive Oil Cake with Raspberry Jam and Thyme Buttercream
A tender olive oil cake layered with nutty pistachios, filled with rich blackberry jam, and finished with a soft thyme buttercream. Topped with fresh blackberries and raspberries, this cake feels like late summer on a plate.
Ingredients
Olive Oil Pistachio Cake
- 3 large eggs
- 1 1/2 cups 300g sugar
- 1 cup + 2 tbsp 225g olive oil
- 1 1/4 cups 284g milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 cups 360g cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp salt
- 3/4 cup 100g pistachios, toasted and finely ground
Filling
- 1 to 1 1/2 cups raspberry jam
- Thyme Buttercream
- 1 1/2 cups 340g unsalted butter, softened
- 3 to 4 cups 360-480g powdered sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
- 1 to 1 1/2 tsp finely crushed dried thyme or 2 tsp fresh, very finely minced
- pinch of salt
Garnish
- Fresh raspberries about 1 punnet
- Chopped pistachios
- Optional: small thyme sprigs
Instructions
Prepare the Cake
- Preheat oven to 180°C. Grease and line two 20 cm (8-inch) cake pans.
- In a stand mixer, whip eggs and sugar on high speed for 5 to 6 minutes until pale and voluminous.
- Slowly stream in olive oil, then mix in milk, vanilla, and almond extract.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and ground pistachios.
- Fold dry ingredients into wet until just combined.
- Divide batter evenly between pans.
- Bake 30 to 40 minutes, until golden and springy.
- Cool completely. Wrap cake layers tightly in cling wrap and freeze overnight for best results.
- The next day, level the cake layers before assembling for clean, even stacking.
Make the Thyme Buttercream
- Beat butter until smooth and fluffy.
- Gradually add powdered sugar until incorporated.
- Add milk, vanilla, thyme, and salt.
- Beat until light, airy, and spreadable.
Assemble the Cake
- Level the cake layers by trimming the top so you have a flat surface.
- Place first layer on cake stand.
- Spread a thin layer of buttercream.
- Pipe a border of buttercream around the edge.
- Fill center with a layer of raspberry jam.
- Repeat with remaining layer.
- Pipe buttercream with a decorative piping tip on top or spread remaining buttercream on top.
Finish
- Top with fresh raspberries. Sprinkle with chopped pistachios, a dust of icing sugar and add small thyme sprigs if desired.
Notes
- Wrapping and freezing the cake layers overnight makes them easier to handle and results in cleaner slices.
- Level the cakes after freezing for neat, even layers.
- Toast the pistachios before grinding to deepen their flavor and add a warm, nutty note.
- Keep the jam layer thin for balance.
- The thyme should be subtle and aromatic, not overpowering.
- This cake tastes even better the next day as the flavors settle together.