Orange and pistachio cake
This Orange and Pistachio Cake features a delightful blend of zesty orange and aromatic cardamom, enhanced by the crunch of pistachios. The cake is moist and flavorful, perfect for any occasion.
Cook time 65 min
Prep time 30 min
Ingredients:
2 cups sugar1 orange
2/3 cup butter
1 tsp cardamom
3 eggs
1 cup self-raising flour
1/2 cup all-purpose white wheat flour
1/2 cup pistachio nuts
1/3 cup buttermilk
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.
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!
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!
Orange and pistachio cake FAQ:
The Orange and Pistachio Cake should be baked for 40-50 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
To check if the cake is done, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it has wet batter, it needs more time.
This recipe is designed for a 9-inch round cake pan. If using a different size, adjust the baking time accordingly; smaller pans may require less time, while larger pans may need more.
To store the cake, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for about a week.
If you need a substitute for pistachios, you can use walnuts or almonds. Keep in mind that the flavor and texture may vary slightly, but both alternatives will work well in this cake.
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.
Nutrition per serving
10 ServingsCalories 420kcal
Protein 6g
Carbohydrates 60g
Fiber 1.77g
Sugar 44g
Fat 18g
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