Pistachio and Orange Cake
This pistachio and orange cake is a delightful blend of nutty richness and zesty citrus. The soft, moist cake features the earthy flavor of finely ground pistachios, beautifully balanced with the vibrant zest and juice of fresh oranges.
Equipment
- 9 x 9 inch baking pan
Ingredients
For the Cake
- 1 large egg
- ⅓ cup pistachios finely processed
- 1 cup all-purpose flour
- ⅓ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup cream cheese softened
- ⅓ cup milk
- 1 tsp orange zest
- 2 Tbsp *pistachio butter see notes
For the Topping
- 7 oz white chocolate
- 1 Tbsp pistachio butter
- chopped pistachios for garnish
- additional orange zest for garnish
Instructions
- In a medium-sized bowl combine the processed pistachios, all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, beat the egg, sugar, and orange zest until frothy. Then add the milk, cream cheese, and pistachio butter. Mix again with a hand mixer until the ingredients are fully combined.In the same bowl, add the dry ingredients (processed pistachios, all-purpose flour, baking powder, baking soda, and salt). Mix well until the dry ingredients are fully incorporated into the batter. Do not overmix.
- Line a 9x9 inch baking pan with parchment paper. Pour the batter evenly into the prepared pan. Bake in a preheated oven at 350°F for 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool completely in the pan.
- Melt the white chocolate in a microwave-safe bowl or over a double boiler. Stir in the pistachio butter until fully combined and smooth.If using a microwave, place the white chocolate in a microwave safe bowl and heat in 30 second intervals at 50% power, stirring well between each interval, until chocolate is melted and smooth.
- Pour the white chocolate-pistachio mixture over the cooled cake, spreading it evenly. Garnish with chopped pistachios and additional orange zest for a vibrant and flavorful finish.
Notes
*Homemade pistachio butter: Pistachio butter can be purchased, but you can also make it at home using a food processor or blender—just like making peanut butter. Simply blend roasted pistachios until smooth.
Processing pistachios: Ensure they are finely processed to avoid affecting the cake's texture.
Orange zest: Use only the orange part of the peel to avoid a bitter flavor.
Substitutions: If you don’t have pistachio butter, you can use almond or peanut butter, though the flavor will change.
Milk: Whole milk provides the best texture, but you can also use plant-based milk.
Cake texture: Do not overmix, as this can make the cake dense.
Storage:
Keep the decorated cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Did You Make This Recipe?Let me know how it was!