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!

Dish Type:

Dairy Free, Dessert, Vegetarian


All Year

Prep Time:

1 hr 15 min




  • 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

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


  • 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.