Orange and Pistachio Cake

If you want to see how to make a homemade cake, that's also easy, moist and very aromatic, this recipe has it all! With this orange and pistachio cake you'll have guaranteed success and I promise they won't leave a single crumb once they try it. The cake as it is is wonderful, but with that orange glaze that covers it, it's spectacular. Paired with a good café con leche, for me it's one of the best breakfasts.

Flavoring a homemade cake with any citrus is always a good idea. If it's usually made with lemon, for this loaf cake the orange will provide its wonderful aroma and delicate flavor. The chopped pistachios will add that crunchy note that contrasts with the moistness of the cake, as well as pairing wonderfully with the orange.

When it starts baking, the aroma that the orange and pistachio cake leaves in the kitchen is the best natural air freshener. And with this same recipe I suggest varying the aroma a bit, swapping the oranges for mandarins or taking advantage of the short season of blood oranges for a more intense flavor. Either way, this orange and pistachio cake recipe will become one of your favorites.

Ingredients

For the orange and pistachio cake

• 285 g of butter at room temperature
• 250 g of sugar
• 1 ½ teaspoons of orange extract
• 4 eggs
• 60 ml of orange juice
• Zest of 1 orange
• 270 g of all-purpose flour
• ½ teaspoon of fine salt
• ½ teaspoon of baking soda
• 1 teaspoon of baking powder (leavening agent, like Royal)
• 90 g of shelled, chopped pistachios

For the glaze and final decoration

• 2 tablespoons of melted butter
• 120 g of icing sugar
• 30 ml of orange juice
• To decorate: orange zest and about 30 g of chopped pistachios

Preparation

Preparation of the orange and pistachio cake

1. Preheat the oven to 165º C and grease your Lodge iron loaf/pound cake pan.
2. In the bowl of your KitchenAid stand mixer put the butter and sugar. Beat with the whisk attachment for 1 minute and add the orange extract.
3. Now it's time to add the eggs. Do so one at a time and at high speed.
4. When they are incorporated, add the orange juice and the grated orange peel (without the white pith).
5. In a separate bowl, mix the remaining dry ingredients, except the pistachios: the flour, the baking powder, the salt and the baking soda.
6. Lower the mixer's speed and begin incorporating the dry ingredients. Beat gently until you see that all ingredients are integrated.
7. Add the 90 g of shelled, chopped pistachios and stir just enough to mix them into the batter.
8. Pour the batter into the greased pan and bake the cake for one hour or until a skewer inserted in the center comes out clean.
9. Remove the cake from the oven and let it rest for about 10 minutes before unmolding.
10. Let the cake cool on a rack for at least half an hour.

Preparation of the glaze and final decoration

1. Mix the melted butter with the sifted icing sugar (to prevent lumps).
2. Add the orange juice and stir until the texture is smooth.
3. When the cake has cooled, pour the glaze over it and decorate with the 30 g of chopped pistachios.
4. Grate the peel of an orange over the top. Ready to serve!