Pistachio and Blood Orange Cake
Indulge in this moist and fragrant Pistachio and Blood Orange Cake, where the nutty flavor of pistachios meets the zesty, tangy essence of blood oranges. Topped with a luscious blood orange glaze, this treat is perfect for special occasions or a delightful afternoon tea. Each bite is a blend of textures and flavors that celebrates the beauty of citrus and the crunch of nuts.
ingredients
- 1 ½ cups all-purpose flour
- 1 cup finely ground pistachios
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- Zest of 2 blood oranges
- ½ cup freshly squeezed blood orange juice
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2-3 tbsp blood orange juice (for glaze)
steps
- 1.
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2.
In a bowl, mix together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
- 3.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- 4.
Add the eggs, one at a time, mixing well after each addition. Then stir in the blood orange zest and vanilla extract.
- 5.
Gradually incorporate the dry ingredients, alternating with the blood orange juice, beginning and ending with the flour mixture. Mix until just combined.
- 6.
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 7.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 8.
For the glaze, whisk together the powdered sugar and blood orange juice until smooth. Drizzle over the cooled cake.
- 9.
Slice, serve, and enjoy the unique combination of flavors!
