Blood Orange, Blackberry and Pistachio Cake

Blood Orange, Blackberry and Pistachio Cake

A light cake with sweet fruit and crunchy pistachios. The delicate flavor of Blood Orange fused Olive Oil and Sicilian Lemon Balsamic syrup create a delicious dessert that is easy to make!

Products used: Blood Orange Olive Oil, Sicilian Lemon Balsamic Vinegar, Sicilian Sea Salt


1½ cup All Purpose Flour, sifted
1½ tsp Baking Powder
½ tsp SOOC Sicilian Sea Salt
4 large Eggs
1¼ cup Sugar
1 tsp Vanilla Extract
1 Lemon, zest and juice reserved
¾ cup SOOC Blood Orange Olive Oil
1 cup Blackberries, cut in half
5 Tbsp salted Pistachios, roughly chopped
1 Lemon, juice reserved
2 Tbsp Sugar
¼ cup SOOC Sicilian Lemon White Balsamic Vinegar


Preheat oven to 350°F and lightly oil a 9-inch pan. Sift together the flour, baking powder, and salt in a small bowl. Set aside.

In a mixer, blend the eggs and sugar until the mixture ribbons when the whisk is lifted (about 4-5 minutes.) Add in the lemon zest and vanilla; gradually drizzle in the Blood Orange Olive Oil while the whisk is going.

Fold in the flour mixture; pour into the 9-inch pan. Add blackberries and pistachios over the top, and sprinkle with 1 Tbsp sugar. Bake for 45 minutes until done. Test with a toothpick.

Meanwhile, prepare the syrup: Heat the Sicilian Lemon Balsamic, sugar, and lemon juice in a small saucepan until the sugar is dissolved.

Remove the cake from the oven and brush with the balsamic syrup. Serve or store in an airtight container for up to 3 days.