ORANGE AND PISTACHIO CAKE RECIPES

Name: Pistachio-Orange Cake
Total time: 2 h 10 min
Yield: 12 servings
Ingredients: Nonstick baking spray, for pan; 1 1/2 c. unsalted shelled pistachios; 2 c. granulated sugar, divided; 2 c. all-purpose flour, spooned and leveled; 1 tbsp. baking powder; 1/2 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, at room temperature; 4 large eggs, at room temperature; 1 tbsp. orange blossom extract; 1 c. milk, at room temperature; Confectioners' sugar, for dusting; Candied orange zest, for garnish

PISTACHIO-ORANGE CAKE RECIPE — BEST SPRING CAKE RECIPES

Pistachio-Orange Cake Recipe — Best Spring Cake Recipes image

Whether for Mother's Day brunch or a family baby shower, make this pistachio-orange cake the star of your spring dessert spread.

Provided by Kate Merker

Categories brunch Mother's Day dessert

Total Time 2 hours 10 minutes

Prep Time 0S

Cook Time 0S

Yield 12 servings

Number Of Ingredients 12

Ingredients

Nonstick baking spray, for pan
1 1/2 c. unsalted shelled pistachios
2 c. granulated sugar, divided
2 c. all-purpose flour, spooned and leveled
1 tbsp. baking powder
1/2 tsp. kosher salt
1 c. (2 sticks) unsalted butter, at room temperature
4 large eggs, at room temperature
1 tbsp. orange blossom extract
1 c. milk, at room temperature
Confectioners' sugar, for dusting
Candied orange zest, for garnish

Steps:

Preheat oven to 350°F with rack in the middle position. Coat a 10- to 12-cup Bundt pan with baking spray. 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. 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. 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.

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PISTACHIO-ORANGE CAKE RECIPE — BEST SPRING CAKE RECIPES

Whether for Mother's Day brunch or a family baby shower, make this pistachio-orange cake the star of your spring dessert spread.
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Category brunch, Mother's Day, dessert

Preheat oven to 350°F with rack in the middle position. Coat a 10- to 12-cup Bundt pan with baking spray. 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. 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. 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.

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