The Pioneer Woman Tasty Kitchen
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Pistachio–Orange Blossom Cake

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Prep:

Cook:

Level: Easy

System:

10

Description

Pistachio–Orange Blossom Cake served with citrus scented whipped cream and fresh berries.

Ingredients

  • FOR THE CAKE:
  • 2-¼ cups All-purpose Flour
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • 1-¼ cup Buttermilk
  • 3 whole Large Eggs, At Room Temperature
  • 1-½ cup Sugar
  • 1-½ Tablespoon Fresh Orange Zest
  • ½ cups Unsalted Butter, At Room Temperature
  • 1 teaspoon Almond Extract
  • 1 Tablespoon Orange Blossom Water
  • ½ cups Finely Ground Pistachios
  • FOR THE GLAZE:
  • ½ cups Powdered Sugar
  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon Honey
  • 1 Tablespoon Heavy Cream
  • 1 teaspoon Fresh Orange Zest
  • ¼ cups Roughly Chopped Pistachios
  • FOR THE ORANGE-SCENTED WHIPPED CREAM:
  • 1 cup Heavy Cream, Chilled
  • 2 Tablespoons Sugar
  • 1 Tablespoon Fresh Orange Zest

Preparation

For the cake:
Preheat oven to 350ºF.

In a medium bowl, sift together the flour, baking powder and salt. Whisk together the buttermilk and eggs in another bowl.

In a bowl of a stand mixer, combine the sugar, orange zest and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and with the paddle attachment, beat at medium speed until ingredients are light and fluffy. Beat in the almond extract and orange blossom water. Then add 1/3 of the flour mixture, still beating on medium speed. Mix in half of the milk-egg mixture, then beat in 1/3 of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, mixing until the batter is well mixed, then add the last of the dry ingredients. Continue beating for another minute to ensure that the batter is thoroughly mixed and then add in the ground pistachios. Mix until just combined.

Pour the cake batter into a well greased bundt pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minute before carefully inverting onto a wire rack to cool completely.

For the glaze:
Once the cake has completely cooled, create the glaze. In a large measuring cup, combine all the glaze ingredients except the nuts. Microwave in 20-second intervals until the glaze has just combined (whisking in between). Slowly spoon the warm glaze over the cake, allowing it to soak in between spoonfuls. Sprinkle the crushed pistachios over the cake and let it cool for 1 hour before slicing and serving. (Note: The glaze is quite thin. For a thicker consistency, double the amount of powdered sugar.)

For the whipped cream:
Before serving, prepare the whipped cream. Using a standing mixer fitted with the balloon whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar until you reach a thick consistency. Add in the zest and whip until combined.

Serve the cake with dollops of whipped cream, additional chopped pistachios and fresh raspberries (optional).

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