Orange Pistachio Cake
A delightful cake that combines the nutty richness of pistachios with the zesty brightness of fresh oranges, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup ground pistachios
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- Zest of 2 medium oranges
- 0.5 cups fresh orange juice
- 1 teaspoon vanilla extract
Garnish
- 0.5 cups chopped pistachios for garnish
- to taste powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, combine the all-purpose flour, ground pistachios, baking powder, baking soda, and salt. Whisk these ingredients together and set them aside.
Mixing
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the orange zest and vanilla extract.
- Mix in the fresh orange juice until everything is well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Avoid over-mixing to keep the cake light.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Garnish the top with chopped pistachios and a dusting of powdered sugar if desired.
Notes
For best results, use high-quality fresh oranges and be careful not to over-mix the batter. Consider variations like adding orange cream cheese frosting or using ground almonds for a nut-free option.