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Orange Pistachio Cake

A moist and zesty cake that combines the nutty crunch of pistachios with the refreshing brightness of orange, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 pinch salt
Wet Ingredients
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs at room temperature
  • ½ cup milk
  • 1 large orange, zest and juice fresh is preferred
Add-ins
  • ½ cup finely chopped pistachios plus extra for garnish
Optional Topping
  • to taste none icing sugar for dusting

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mixing Batter
  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3-4 minutes.
  2. Beat in the eggs one at a time, mixing well after each addition.
  3. Add the orange zest and juice to the butter mixture, stirring until combined.
  4. Gradually mix in the dry ingredients along with the milk, alternating between the two until just combined. Be careful not to overmix.
  5. Fold in the finely chopped pistachios, ensuring they are evenly distributed throughout the batter.
Baking
  1. Pour the batter into your prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  3. Optionally, dust with icing sugar and additional pistachios before serving!

Notes

Store any leftover slices in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. Can be frozen for up to 3 months.