Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.

In a medium bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.

In a large bowl, combine 1 cup of olive oil, 1 cup of milk, and 2 tablespoons of apple cider vinegar. Add 2 teaspoons of vanilla extract and ¼ teaspoon of almond extract, whisking until combined.

Gently add dry ingredients to wet ingredients, stirring with a spatula until just combined.

Fold in 1 cup of chopped pistachios into the batter.

Divide the batter between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.

Beat 1 cup of softened butter until creamy, gradually add powdered sugar and mix until smooth. Incorporate ½ cup of blackberry preserves and 1 teaspoon of thyme (if using).

Place one cake layer on a serving plate, spread blackberry preserves, then add a layer of buttercream. Add the second layer and frost the entire cake.

Garnish with fresh blackberries and serve your cake.