Dessertscountryliving
Pistachio-Orange Cake
Whether for Mother's Day brunch or a family baby shower, make this pistachio-orange cake the star of your spring dessert spread.
👥 12 Servings⏱️ Prep & Cook: 2h 10m👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●food processor
📝 Preparation Steps
1
Preheat oven to 350°F with rack in the middle position. Coat a 10- to 12-cup Bundt pan with baking spray.
2
Pulse pistachios and 1/4 cup granulated sugar in a food processor until finely ground, 10 to 12 times. Add flour, baking powder, and salt and pulse to combine, 8 to 10 times.
3
Beat butter with an electric mixer on medium speed until light and fluffy, 2 to ⏱️ 4 minutes. With machine running, add remaining 1 3/4 cups granulated sugar, in a slow stream, and beat until light and fluffy, 4 to ⏱️ 6 minutes. Add eggs, one at a time, beating to incorporate after each addition. Beat in orange blossom extract. Reduce mixer speed to low and beat in flour mixture and milk alternately, starting and ending with flour mixture, just until incorporated. Transfer to prepared pan and smooth top.
large eggs, at room temperature4
4
Bake until a toothpick inserted into the center comes out clean, 45 to ⏱️ 55 minutes. Cool in pan on a wire rack for ⏱️ 15 minutes, then invert onto a wire rack to cool. Dust with confectioners’ sugar and garnish with candied orange zest.
Candied orange zest, for garnish
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