You must be logged in to post a review.
Pistachio–Orange Blossom Cake served with citrus scented whipped cream and fresh berries.
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).
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!