Orange and pistachio cake
Indulge in a moist and flavorful Orange and Pistachio Cake, perfectly balanced with the zest of fresh orange, aromatic cardamom, and crunchy pistachios. This easy-to-follow recipe combines rich, buttery sweetness with a hint of citrus and fragrant spices for a delightful and unique dessert experience!
- 06 May 2024
- Cook time 65 min
- Prep time 30 min
- 10 Servings
- 9 Ingredients
Indulge in the delightful fusion of citrusy brightness and nutty richness with this Orange and Pistachio Cake. This recipe combines the zesty flavor of fresh orange and the subtle, aromatic hint of cardamom, complemented perfectly by the crunch of pistachio nuts. Ideal for any occasion, this cake promises a moist, flavorful slice that's sure to impress your family and friends.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Zest the orange, then peel and remove any seeds.
- Finely chop the orange flesh or blend it in a food processor until smooth.
- In a medium bowl, sift together the self-raising flour and all-purpose flour. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
- Mix in the orange zest, orange puree, and cardamom.
- Add the eggs, one at a time, beating well after each addition to ensure the mixture is well combined.
- Starting and ending with the flour mixture, alternately add the dry ingredients and the buttermilk to the butter-sugar mixture. Mix until just combined. Do not overmix.
- Gently fold the chopped pistachio nuts into the batter using a spatula until evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, you can serve it as is or dust it with powdered sugar for a finishing touch. Enjoy with a cup of tea or coffee!
Tips:
- Make sure to use room temperature butter for easier creaming with the sugar.
- Grate the orange zest finely to maximize the citrus flavor without adding bitterness.
- When mixing the dry ingredients with the wet, be careful not to overmix to keep the cake fluffy and light.
- Chop pistachios roughly to retain a nice texture and to distribute them evenly throughout the cake.
- Check for doneness by inserting a toothpick in the center of the cake; it should come out clean when the cake is done.
With its perfect balance of sweet, tangy, and nutty flavors, this Orange and Pistachio Cake is sure to become a favorite in your dessert repertoire. Enjoy it with a cup of tea or coffee, or simply savor a slice on its own. This delightful cake not only tastes great but also brings a vibrant touch to any table. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 420kcal | 17% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 1.77g | 5% |
| Sugar 44g | 42% |
| Fat | |
| Fat 18g | 21% |
| Saturated 8g | 26% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 60mg | 11% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.48mg | 3% |
| Vitamin B6 0.11mg | 6% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 8mg | 9% |
| Vitamin E 0.35mg | 2% |
| Vitamin K 2.13ug | 2% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 0.85mg | 8% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 160mg | 5% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 22mg | 1% |
| Zinc, Zn 0.63mg | 6% |
| Water | |
| Water 30g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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