orange blossom pistachio cake

orange blossom pistachio cake

butter cake atopped with orange zest and pistachios

prep: 15'
bake: 30-45'
8 large slices

Simple butter cake with a little Persian zing (orange blossom extract), doused in orange syrup and topped with orange rind and pistachios elevated to another level.

ingredients for the cake batter

  • unsalted butter 240 g (room temperature)
  • sugar 240 g (1 & 1/4 cups)
  • 4 eggs
  • plain flour 300 g (2 & 1/4 cups)
  • baking powder 10 g (1/5 tsp)
  • orange blossom extract 30 ml (2 tbsp)
  • orange juice 30 ml (2 tbsp)
  • orange zest 2 tbsp

ingredients for the syrup

  • juice and rind of 4 oranges approximately 250ml (1 cup) orange juice
  • chopped pistachios 60g (1⁄2 cup)
  • water 60 ml (1⁄4 cup)
  • caster sugar 150g (3⁄4 cup)
  • orange blossom extract 30ml (2 tbsp)

preparation of the cake batter

  • before you start making the cake, preheat the oven temperature to 160°C
  • first, sift the flour and baking powder well
  • beat the butter and sugar with a mixer until it is completely creamy for about 10 minutes
  • add the eggs one by one and beat for 3 minutes after each addition
  • add the orange blossom extract and orange juice and orange zest, respectively, combine using the mixer
  • add flour mixture and mix until well incorporated
  • pour the batter in the 23 cm cake tin, greased or lined with baking sheet, and put it in the oven for 30 to 45 minutes
  • finally, check the side with a toothpick

preparation of the syrup

  • cut thin pieces of orange peel using an orange zester or a knife
  • try to cut it so as to have as little pith as possible, as this will impart a bitter flavour
  • boil the rinds for two minutes, strain, then soak in cold water for 5 minutes
  • strain a second time and reserve
  • on a medium heat, simmer the sugar, orange juice and water for 5 minutes
  • turn off the heat, add the rind and the crushed pistachio nuts and the orange blossom extract then set aside to cool
  • while the cake is hot and still in the tin, prick the top of the cake and pour the cooled syrup on top, placing it in a dish to make sure the syrup doesn’t leak
  • set aside for 30 minutes for the syrup to soak in
  • enjoy the soft texture and the magnificent aroma

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