A fragrant, light, nutty and altogether delicious cake! I made this for the first time five years ago, because my husband (at that time my boyfriend) said he wanted to try this flavour combination 🙂
The cake uses flour as well as Pistachio meal, orange juice and zest and jaggery. So it has a beautiful mix of textures and fragrances making it very different from regular orange cakes
I also baked this a few months ago for our Diwali dinner and it was a huge hit!
Once the cake is baked, a little orange syrup over the warm cake makes it even more moist and flavorful!
Try it and let me know what you think 🙂
Orange Pistachio Cake
Ingredients
- 1.5 cups (180g) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2.5 tbsp orange zest
- 45g Pistachio meal (ground pistachio)
- 100g butter at room temperature
- 1/2 cup white sugar (100g)
- 1/4 cup (30g) jaggery
- 2 eggs
- 1 tsp vanilla
- 50 ml orange juice
- 1/4 cup yoghurt
- 45g chopped pistachio
- Syrup: 50 ml orange juice, 3 tsp sugar, pinch of salt
Directions
- Grease and line a 9 inch pan. Pre hear the oven to 175C
- In a small bowl, mix the flour, pistachio meal, salt, baking soda, baking powder and orange zest
- In a larger bowl, whisk the butter, sugar and jaggery for 2 mins till light and fluffy
- Whisk in one egg at a time, till mixed well. Mix for another 2 mins along with vanilla extract and orange juice
- Add the dry ingredients to the wet ones in three installments, alternating with yoghurt. Fold after each addition, do not overmix
- Fold in 25g chopped pistachio and transfer the batter to the lined pan. Sprinkle 20g chopped pistachio on top and then bake at 175C for 45 mins till a tester comes out clean
- Mix the syrup ingredients in a small bowl. Poke holes in the cake while it is warm and pour the syrup all over the cake
- Let the cake cool, then take it out of the tin and slice it
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