A delicious pistachio and orange blossom cake reminiscent of the Middle East. With a higher ratio of pistachios to flour, it’s a moist and nutty bake. An orangey drizzle and optional mascarpone topping turn it into an outstanding creation, highly suitable for entertaining. It works as well served as a dessert as it does for afternoon tea.
When I saw this cake in Bake & Decorate, it was only a matter of time before I set to with a gusto and a wooden spoon. The cake sounded so delicious and really interesting with its combination of delicately flavoured pistachio and orange blossom. I just needed a bit of time to get hold of some pistachio nuts.
Pistachio And Orange Blossom Cake
It goes without saying that I adapted the recipe somewhat. I used less sugar for a start. I also swapped the self-raising flour for wholemeal spelt flour. It’s the sort of cake where you wouldn’t really notice the difference.
As I’m now addicted to using yogurt in my cakes and have been lucky enough to receive another fridge load of TOTAL Greek yoghurt, some of that was going in no matter what. As I was hoping for the green of the pistachios to come out in the cake, I used golden caster sugar rather than my normal muscovado.
Turns out, I had some green tea and white chocolate ganache left over from the green tea cupcakes I’d made the previous week. And it needed using up. I thus decided to use this rather than the mascarpone and orange topping described in the book. Although this did sound rather good.
I was really pleased with the result and thought the cake quite delicious as well as unusual. It wasn’t as green as I’d hoped, but the sponge was moist with a pleasant firmness. It had a Middle Eastern quality that reminded me of my days in Egypt, although Levantine confections are usually much sweeter.
Rather unexpectedly, I thought the green tea topping worked well with the pistachio and orange blossom as all were quite subtle flavours. I keep hearing about the wonders of mascarpone so I will be using it next time.
CT reckoned it was the nearest thing to pistachio kulfi in cake form. That is a compliment indeed as he loves pistachio kulfi. He also said, tucking into his third slice, that you’d be hard pressed to buy a cake this good. Luckily he doesn’t have to.
Update
I have since made the mascarpone topping and it is indeed very good, though I’m not sure it was better than the green tea one.
For something similar, but also rather different and also gluten-free, head over to my recipe for apricot almond cake.
Other Pistachio Recipes You Might Like
- Chocolate pistachio biscotti (gluten-free)
- Cocoa nibs & pistachio shortbread
- Lime & pistachio cake with chocolate shards
- Nigella’s chocolate pistachio cake
- Pistachio biscuits with rose and almonds
- Pistachio & chocolate kachori
Trip To Ghent
I am going to have to go cold turkey on the blogging front as I’m just off to Ghent in Belgium for a week. This is another work conference, but as I don’t really know Belgium at all I’m taking the opportunity to stay an extra couple of days to explore Ghent. Unusually, CT is accompanying me as one of his root friends lives nearby and he can enjoy comparing notes and swapping seeds and tubers.
Thanks to VegBoxBoy I go armed with a list of chocolatiers to visit whilst I’m there, so my withdrawal symptoms shouldn’t be too severe. I’ve also been advised not to miss out on the famous Belgian beer whilst we’re there. Whether I’ll find any pistachio and orange blossom cake is another matter. I look forward to catching up when I get back.
Update September 2010
I loved Ghent. It was so much better than I was expecting. I now have a post up so you can see for yourselves: Getting Greedy In Ghent.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this pistachio and orange blossom cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Choclette x
Pistachio & Orange Blossom Cake. PIN IT.
Pistachio And Orange Blossom Cake – The Recipe
Pistachio And Orange Blossom Cake
Ingredients
Cake
- 100 g pistachios unsalted
- 150 g unsalted butter – softened
- 180 g golden caster sugar
- 1 orange – zest
- 4 large eggs (I used duck eggs)
- 70 g wholemeal flour (I used wholemeal spelt flour)
- 1 ½ tsp baking powder
- 1 pinch fine sea or rock salt
- 2 tbsp Greek yoghurt
- 70 g ground almonds
- 2 tsp orange flower water
Syrup
- 1 orange – juice
- 20 g granulated sugar
- 1 tbsp orange flower water
Topping
- 250 g mascarpone
- 25 g golden caster sugar
- ½ orange – zest
- 1 tsp orange flower water
Instructions
Cake
- Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Roast the pistachio nuts in the preheated oven for about 5 minutes. Leave to cool then grind them finely. I use a coffee grinder for this, but a food processor or blender will work.100 g pistachios
- Cream the butter together with the sugar and the finely grated orange zest until light and fluffy.150 g unsalted butter – softened, 180 g golden caster sugar, 1 orange – zest
- Beat in the eggs, one by one. If the mixture starts to curdle, stir in a little of the flour.4 large eggs
- Sift in the flour, baking powder and salt, adding any bran left in the sieve. Stir until just combined.70 g wholemeal flour, 1 ½ tsp baking powder, 1 pinch fine sea or rock salt
- Mix in the yoghurt.2 tbsp Greek yoghurt
- Next folded in the pistachios and ground almonds and finally stir in the orange flower water.70 g ground almonds, 2 tsp orange flower water
- Scrape the mixture into a 20 cm (8″) round silicone mould or lined tin. Bake in the middle of the preheated oven for 35 to 40 minutes, or until an inserted skewer comes out more or less clean.
Syrup
- Meanwhile juice the orange, zested previously, into a small pan. Add the sugar and bring to a simmer. Cook for about 5 minutes until syrupy.1 orange – juice, 20 g granulated sugar
- Allow to cool a little then add the orange flower water.1 tbsp orange flower water
- As soon as the cake is out of the oven, prick it all over with a cocktail stick and pour the syrup over the top.
- Leave to cool in the tin.
Topping
- Beat the mascarpone, sugar, orange zest and orange flower water together until well combined.250 g mascarpone, 25 g golden caster sugar, ½ orange – zest, 1 tsp orange flower water
- Turn the cake upside down onto a serving plate, so the top is now the bottom. Then spread the mascarpone topping over the cake.
- Scatter a few coarsely ground pistachios over the top. Or decorate with crystallised rose petals if wished.
Choclette says
Peacepudding – I often use spelt in my cakes, it works really well I find.
Nic – plausible answer could be that they are quite expensive, but definitely good to use as an occasional treat.
nic @ nipitinthebud says
what a scrummy looking cake. Has started me thinking about why I don’t use pistachios more. Haven’t come up with a plausible answer so shall be adding them to my shopping list instead!
peasepudding says
I love orange blossom water, I have never used spelt but have some in the cupboard, your recipe is certainly tempting me to break it out!
Choclette says
Johanna – oh dear sorry to mislead you by having a non-chocolate cake on my blog (topping excluded). Just occasionally, it’s nice to make a cake without chocolate in it. But you are right, I’m sure it would be really good with some chocolate in too – think it would have to be white though.
Johanna GGG says
I feel like it is a reflection of my love of chocolate when I look at this recipe and think how good it would be with a handful of choc chips added to the mixture – am sure you would empathise – though am also sure it would taste delicious without choc chips
Choclette says
MangoCheeks – Ghent is an excellent place for vegetarians – not meat free Mondays but vegetarian Thursdays. Have said more about this in my post which should be up some time tonight.
mangocheeks says
It occured to me after posting on your blog that the city of Ghent has started an initiative called ‘Meat Free Mondays’. Did you see any sign of this?
Choclette says
Suelle – I remember you saying you were a bit disappointed with the colour of pistachios in a cake, so I wasn’t expecting too much.
Bridgett – I’ve become a real fan of using yogurt in a cake, it certainly helps to keep it moist, but also to rise I think.
BVG and Emma – thank you both. The trip was a good one – I’ll be posting about it soon.
Oxslip – I’m so behind in everything, must check out your blog soon and see if you posted about this cake. Ghent is indeed an amazing city, though I didn’t see Bruges to compare it too – from what I’ve heard it’s more “real” than Bruges.
Astheroshe – it’s a very tempting book.
Thanks Dom – think I could do with a slice now. The Belgians do wonderful chocolate, but they don’t do cake. Luckily the voyage went well with no hitches, other than being repeatedly searched at customs as they were convinced I had a knife!
Chele – oh, what have you made from the book?
Liz – thanks. Did all of what you said, though still have the good news to write up about.
Gillian – don’t be silly, I buy pistachios ready shelled. Will be posting about chocolate adventures soon.
Sushma – thank you.
Celia, thank you. The rather muted green grew on me as the days past.
Moon Smile – I’m sure normal yogurt would be fine – do try it and let me know if it works.
Ananda – thank you. I love pistachios too. Do give yogurt a try, I find it works really well.
Hazel, thank you. It was a good combination, but subtle.
CityHippy – thank you. I did have a good time in Belgium and yes I’m sure I will love that mascapone as soon as I get around to trying it.
Foodycat – thank you for the reassurance. I just like gaudy really, but also not a fan of artificial food colourings.
Best Hamburger and Easy Picnic – thank you
Margaret – two flavours that went very well together.
CC – not aware that the skins are particularly tough. I certainly didn’t do anything with them, but did buy them ready shelled.
MangoCheeks – had a good time in Ghent despite the work element and will be posting about it soon.
Jannett – thank you. Let me know if you do try it out.
Jannett says
I have not baked with pistachios..but this cake sounds so good..I maybe trying it.
mangocheeks says
Cake looks great. Despite being in Ghent for work, hopefully you’ll make more of your visit there and come back to showcase some of your choccy adventures.
The Caked Crusader says
I want to bake with pistachio – did you method get rid of the skin that they have on them?
Margaret says
I love pistachios and also orange flower water and so would certainly love to tuck into a slice of this delicious cake.
Easy Picnic Recipes says
yummy! looks like so tasty! I’ll try to make it soon.
Best Hamburger Recipe says
yummy! what a delicious recipe! I want to take it tasty! 🙂
Foodycat says
Oh how beautiful! I think every time you see a really green pistachio product it has had help. Have a lovely time in Belgium.
cityhippyfarmgirl says
Have a wonderful time in Belgium! That cake looks delicious, and if it tastes like pistachio kulfi it can’t go wrong. 3 pieces is definitely testament to it being delicious, and mascarpone- I would be surprised if you didn’t love it 🙂
Hazel says
Very, very interesting flavour combo there. Absolutely divine! Enjoy your trip!
Ananda Rajashekar says
Pretty cake, loved ur 2nd pic…and pistachios are my new found love…yogurt in the cakes, i should try 🙂
MoOn SmiLe says
I will sure attempt baking this..looks so delicious..do u think It’ll still be fine if I used normal yoghurt? x
figjamandlimecordial.com says
I think the colour is absolutely beautiful! Have a great time in Belgium!
Sushma Mallya says
loved the frosting over the cake…looks so yummy
Gillian says
It looks full of sunshine goodness. I am lazy about pistachios – buy a bag, think you have loads, shell them and be disappointed!I am already dying to read about your adventure in Ghent!
Liz says
Anything that reminds you of pistachio kulfi get my vote…Enjoy Ghent, drink chocolate in the square, listen to the carillions, then bring us back the good news.
Dom at Belleau Kitchen says
looks so good choclete… need a slice now! Bon Voyage my dear… x
Chele says
Love the colour of the pistachio’s. The cookbook is addictive isn’t it – lovely though ;0)
astheroshe says
that sounds yummy! and looks like a wonderful baking book.. I will be looking for 🙂
oxslip says
I made that cake too and mine was nothing like as appetising, I think the colour comes out really well actually – too green might be alarming
Enjoy Ghent, one of my old consultants was from there and was always urging us to go, frustrated by the British obsession with Bruges
Happy chocolatiering
Emma @CakeMIstress says
Ooh, it would be so fragrant and delicious with pistachios and moist with yoghurt too.
Have a great trip 🙂
Brownieville Girl says
Your cake looks and sounds delicious.
Bon Voyage – have a lovely trip :-}
Suelle says
This cake looks delicious – what a lovely mix of subtle flavours you’ve used.
I always find pistachios are never as green as you expect when used in baking, so I’ve reluctantly resorted to adding a little green colouring where the colour really matters – say in a marble cake.
Bridgett says
What a lovely and delicious looking cake. I love the use of the yogurt as I can imagine that added to the moistness. The oozing icing grabbed my attention!