Description
A delightful cake combining zesty citrus flavors with nutty pistachios and almonds, topped with a sweet syrup for added moisture.
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 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
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1/2 cup (50g) chopped pistachios, plus extra for topping
- 1/4 cup (25g) sliced almonds, plus extra for topping
- 2 tbsp fresh orange juice
- 2 tbsp fresh lemon juice
For the syrup, you will need:
- 1/2 cup (100g) sugar
- 1/4 cup (60ml) orange juice
- 1/4 cup (60ml) lemon juice
- 1/2 tsp vanilla extract
- 2 tbsp chopped pistachios for garnish
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the plain yogurt, orange zest, lemon zest, and vanilla extract.
- Gently fold the dry ingredients into the wet mixture until just blended.
- Fold in the chopped pistachios and sliced almonds.
- Pour the batter into the prepared cake pan and smooth the top. Sprinkle additional pistachios and almonds on top.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the syrup by combining sugar, orange juice, lemon juice, and vanilla extract in a small saucepan and heating until the sugar dissolves.
- Allow the cake to cool in the pan for about 10 minutes, then pour the warm syrup evenly over the cake and let it cool completely before serving.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- Thaw frozen cake in the refrigerator overnight before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Citrus, Pistachio, Almond, Cake, Drizzle, Dessert