Pistachio Cake with Orange Segments
User Reviews
5
Pistachio Cake with Orange Segments
Description
This Pistachio Cake with Orange Segments combines shelled unsalted pistachios ground finely with all-purpose flour, baking powder, and ground cardamom to form the dry mix. The wet ingredients include milk, pure vanilla extract, softened unsalted butter, sugar, and eggs whisked to a light and fluffy consistency. Alternating additions of the pistachio flour and milk are beat into the creamed butter and sugar base, ensuring a smooth batter. Orange zest adds a bright aromatic layer to the flavor profile. The batter is baked in a prepared 9-inch cake pan until a skewer comes out clean, indicating a tender crumb.
The cake yields a balanced texture where the pistachios provide gentle nuttiness and a slightly coarse crumb contrasted by the moistness from the butter and milk. The fresh orange segments can be served alongside or folded in, offering bursts of citrus juiciness. Cardamom subtly enhances the complexity with its warm, floral spice notes.
For garnish, powdered sugar, whipped cream, ice cream, or additional pistachios can be used to complement the flavors. This cake suits dessert occasions where a refined nut and citrus combination is appreciated. A helpful sharpening of culinary technique includes supremely segmenting citrus fruit properly before incorporating.
Ingredients
- ¾ cup pistachio unsalted, shelled-- about 4 ounces -- not dyed red
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- ¼ teaspoon salt
- ½ cup milk whole
- ¼ teaspoon vanilla extract pure
- ½ cup butter 1 stick, softened, unsalted
- 1 cup sugar
- 3 large egg
- 3 medium orange 2 Tablespoons, zested and segmented
Optional garnish
- powdered sugar
- Whipped Cream
- Ice cream
- pistachio
Instructions
- Preheat oven to 350 degrees. Trace the circumference of a 9" round cake pan on a piece of parchment paper and cut out the circle. Spray the pan with vegetable spray. Lay the parchment paper on the bottom of the pan and spray again. Set aside.
- Using food processor (I used my 3 cup mini-prep), pulse pistachios until finely ground, about 40 seconds. Don't over-process or you'll get a nut butter.
- Add flour, baking powder, cardamom and salt and pulse a few times to combine.
- In a large bowl, using an electric mixer on medium speed, beat together butter and sugar until light and fluffy (1 1/2-2 minutes). Add eggs one at a time, beating well after each addition. Reduce speed to low and alternate adding pistachio mixture and milk -- beginning and ending with pistachio mixture and beating just enough to combine. Add orange zest and vanilla and beat just to combine.
- Spread batter evenly in a pan and bake until wooden skewer inserted into center of cake comes out clean -- about 30-40 minutes.
- While cake is baking segment oranges and set aside in a small bowl.
- Cool in pan and on rack 10 minutes. Run a knife around cake to loosen from pan and invert onto rack. Peel off parchment paper.
- Can be served warm or room temperature. Serve a spoonful of orange segments alongside a slice of cake with any additional garnish you like!
Notes
- Use a food processor to finely grind pistachios without turning them into nut butter by pulsing only briefly.
- Prepping the cake pan with parchment and vegetable spray ensures the cake releases cleanly after baking.
- Consider garnishing with powdered sugar or whipped cream to enhance presentation and flavor.
- Review tutorials for supremely segmenting citrus to improve orange segment incorporation and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 101mg | 34% |
| Sodium | 38mg | 2% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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