Pistachio Orange Blossom Cake
A quick, but classy, cake to whip up for afternoon tea or as a special dessert.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
- 3/4 cup unsalted shelled pistachios approximately 4 ounces, 110 gms
- 1 cup SR flour
- 1/2 teaspoon ground cardamom
- 1/2 tsp orange blossom water
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/4 teaspoon pure vanilla extract
- 100 gms 3 ½ oz unsalted butter, softened
- 1/2 cup sugar
- 3 large eggs
- finely grated orange zest from 1 medium orange
Preheat oven to 165C (350F).
Butter loaf pan and line bottom with waxed paper.
Using food processor, pulse pistachios until finely ground, about 40 seconds. (Do not over process, or mixture will become paste.) Set aside.
In processor, at moderate speed, beat together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition, then add orange rind, sour cream & vanilla, mixing in. Scrape down.
Add the rest of the dry ingredients and nuts & mix until well combined.
Spread batter evenly in pan and bake until wooden skewer inserted in center of cake comes out clean, 35 to 40 minutes.
Cool in pan on rack 10 minutes, then run knife around cake to loosen and invert onto rack.
Drizzle with glaze made from icing sugar and the juice of the orange, decorate with candied orange peel and chopped pistachios.