Orange and Pistachio Syrup Cake
Orange and Pistachio Syrup Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup pistachios, finely ground
- 1 tablespoon orange zest, from 1 large orange
For the Orange Syrup
- 1/2 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 teaspoon orange zest
For the Garnish
- 1/4 cup pistachios, coarsely chopped
- 1 orange, thinly sliced, for candied slices (optional)
- 1/4 cup granulated sugar, for candied slices (optional)
- 1/4 cup water, for candied slices (optional)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 3 min
- 3
In a large bowl, cream together the softened unsalted butter and 1 cup granulated sugar with an electric mixer until light and fluffy.
⏱️ 5 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 6
Fold in the finely ground pistachios and orange zest until evenly distributed.
⏱️ 2 min
- 7
Pour the cake batter into the prepared cake pan and spread evenly.
⏱️ 1 min
- 8
Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 45 min•🌡️ 350
- 9
While the cake is baking, prepare the orange syrup. In a small saucepan, combine 1/2 cup granulated sugar, fresh orange juice, and 1 teaspoon orange zest. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and set aside.
⏱️ 7 min
- 10
Once the cake is baked, remove it from the oven. While still warm, poke holes all over the top of the cake using a wooden skewer or fork. Slowly pour the warm orange syrup evenly over the entire cake, allowing it to soak in.
⏱️ 5 min
- 11
Let the cake cool completely in the pan on a wire rack for at least 1 hour, or until the syrup is fully absorbed and the cake is at room temperature.
⏱️ 60 min
- 12
Carefully invert the cooled cake onto a serving plate. If making candied orange slices for garnish, combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Bring to a simmer, then add the thinly sliced orange. Simmer gently for 10-15 minutes until the peel is translucent. Remove orange slices and let cool on parchment paper.
⏱️ 10 min
- 13
Arrange the candied orange slices (if using) on top of the cake and sprinkle generously with coarsely chopped pistachios before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Orange and Pistachio Syrup Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup pistachios, finely ground
- 1 tablespoon orange zest, from 1 large orange
For the Orange Syrup
- 1/2 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 teaspoon orange zest
For the Garnish
- 1/4 cup pistachios, coarsely chopped
- 1 orange, thinly sliced, for candied slices (optional)
- 1/4 cup granulated sugar, for candied slices (optional)
- 1/4 cup water, for candied slices (optional)
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 3 min - 3
In a large bowl, cream together the softened unsalted butter and 1 cup granulated sugar with an electric mixer until light and fluffy.
⏱️ 5 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 6
Fold in the finely ground pistachios and orange zest until evenly distributed.
⏱️ 2 min - 7
Pour the cake batter into the prepared cake pan and spread evenly.
⏱️ 1 min - 8
Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 45 min•🌡️ 350 - 9
While the cake is baking, prepare the orange syrup. In a small saucepan, combine 1/2 cup granulated sugar, fresh orange juice, and 1 teaspoon orange zest. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and set aside.
⏱️ 7 min - 10
Once the cake is baked, remove it from the oven. While still warm, poke holes all over the top of the cake using a wooden skewer or fork. Slowly pour the warm orange syrup evenly over the entire cake, allowing it to soak in.
⏱️ 5 min - 11
Let the cake cool completely in the pan on a wire rack for at least 1 hour, or until the syrup is fully absorbed and the cake is at room temperature.
⏱️ 60 min - 12
Carefully invert the cooled cake onto a serving plate. If making candied orange slices for garnish, combine 1/4 cup granulated sugar and 1/4 cup water in a small saucepan. Bring to a simmer, then add the thinly sliced orange. Simmer gently for 10-15 minutes until the peel is translucent. Remove orange slices and let cool on parchment paper.
⏱️ 10 min - 13
Arrange the candied orange slices (if using) on top of the cake and sprinkle generously with coarsely chopped pistachios before serving.
⏱️ 3 min