orange blossom pistachio cake

butter cake atopped with orange zest and pistachios

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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