Description
A delightful cake combining the rich flavors of almonds and pistachios with the zesty brightness of oranges.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1/2 cup (120ml) plain yogurt
- Zest of 2 oranges
- 1 tsp vanilla extract
- 1/2 cup (50g) shelled pistachios, chopped
- 1/2 cup (50g) sliced almonds, plus extra for topping
- 2 tbsp orange juice
For the syrup, you will need:
- 1/2 cup (100g) sugar
- 1/2 cup (120ml) orange juice
- 1 tsp orange zest
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the yogurt, orange zest, orange juice, and vanilla extract until well combined.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped pistachios and sliced almonds.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the orange syrup by heating sugar, orange juice, and zest until the sugar dissolves.
- Once the cake is cool, pour the syrup over the top and serve.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- For a vegan version, replace eggs with a flaxseed mixture and use plant-based butter and yogurt.
- Store leftovers in an airtight container at room temperature for up to three days.
- Freeze the cake for up to three months, wrapped tightly in plastic wrap and foil.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Almond, Pistachio, Orange, Cake, Dessert, Baking