I had to stop photographing this Orange Pistachio Cake as I could not stop eating slice after slice. And just a tip, the first and last slices with the crust are the best. Cut them off and save them for yourself.
Some of my favourite food blogs are from Australia and Milk and Honey is the only blog I subscribe to at the moment. I love Jennifer’s recipes and photography. Her sense of humour always brings a smile and she regularly features some fantastic baking recipes which makes me want to get into the kitchen immediately.
The gluten free Lime and Pistachio Cake caught my eye and since I love baking with ground almonds I wanted to give the recipe a try.
I replaced the lime zest with orange zest and it worked really well. A 250g packet of unshelled pistachios gave the exact quantity of pistachios required to grind. As I was shelling the pistachios I realised they had been roasted and salted so did not add any salt to the recipe. My standard method is to always add at least a half a teaspoon of salt to sweet baking but I guess this is a personal preference.
I did however increase the ground almonds to 200g as I had two packets of 100g each and was not going to fuss around with 20g of ground almonds in the cupboard.
There was a bit of a temptation to make some kind of zesty citrus syrup to pour over the cake but I am glad I left the cake as is. It’s really delicious. But if you want to make it a bit more festive, a cream cheese frosting will work quite well.
- 150g butter, softened
- 165g caster sugar
- 1 and a half tablespoons finely grated orange zest (about 1 large orange)
- 2 teaspoons vanilla extract
- 4 eggs, room temperature
- 200g ground almonds
- 130g ground pistachios
- Preheat the oven to 160C.
- Grease and line a 31 x 11 x 7.5cm loaf pan with baking paper and set side.
- Beat the butter, sugar, orange zest and vanilla for 10 - 12 minutes until pale and creamy, scraping down the sides of the bowl a few times.
- Add the eggs one at a time, beating well after each addition.
- Beat the mixture for a further 3 - 4 minutes.
- Fold through the ground almonds and ground pistachios to combine.
- Spoon the batter into the prepared pan and smooth the top.
- Bake for 1 hour - 1 hour 10 minutes, until a skewer inserted into the centre comes out with a few moist crumbs clinging to it.
- Allow the cake to cool completely in the tin at room temperature before slicing.
- Adapted from Milk and Honey