Description
A vibrant and moist pistachio and blood orange cake featuring a light crumb enriched with natural yogurt and ground pistachios, topped with a zesty orange syrup and decorated with crunchy pistachios. Perfect for dessert or afternoon tea, this cake balances nutty flavors with tangy citrus for a refreshing treat.
Ingredients
Cake
- 175g salted butter, softened (plus extra for greasing)
- 175g golden caster sugar
- Zest of 3 blood oranges
- 3 blood oranges, juiced
- 3 eggs, beaten
- 100g natural yogurt
- 100g pistachios, ground to crumbs
- 180g self-raising flour
- 1 tsp baking powder
- A small pinch of salt
Syrup and Decoration
- 50g golden caster sugar
- Extra chopped pistachios for decorating
Instructions
- Prepare the oven and cake tin: Preheat the oven to 180°C (160°C fan)/gas mark 4. Grease a 20cm square cake tin with butter and line it with baking paper to prevent sticking.
- Make the batter: In a large bowl, beat the softened butter, 175g golden caster sugar, and blood orange zest using an electric whisk for 5-6 minutes until very light and fluffy. Gradually add the beaten eggs, a tablespoon at a time, whisking well after each addition to combine fully. Fold in the natural yogurt and ground pistachios gently.
- Add dry ingredients: Sift the self-raising flour, baking powder, and a small pinch of salt over the mixture, then fold carefully to combine without knocking out air. Pour the batter into the prepared cake tin and smooth the top evenly.
- Bake the cake: Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for 10 minutes.
- Prepare the orange syrup: While the cake cools, place 50g golden caster sugar and the blood orange juice in a small pan. Bring to a boil, then reduce heat to simmer and bubble gently for 2-3 minutes. Remove from heat.
- Soak the cake in syrup: Use a skewer to poke holes all over the warm cake. Pour the orange syrup evenly over the top, allowing it to soak in for 10 minutes. Transfer the cake to a wire rack and brush with any remaining syrup for extra moisture and flavor.
- Decorate and serve: Once completely cool, sprinkle the top with extra chopped pistachios for a crunchy finish. Slice and serve.
Notes
- Make sure to gradually add eggs to avoid curdling and maintain a light batter.
- Ground pistachios enhance texture and nuttiness; reserve some chopped pistachios for garnish.
- The orange syrup adds moisture and a citrus punch; allow the cake to absorb it fully for best results.
- Use blood oranges for their vibrant color and slightly sweeter flavor, but regular oranges can be substituted if unavailable.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
