Description
A delightful dessert that combines the zesty flavor of oranges with the rich crunch of pistachios, topped with a sweet rose syrup.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 115 g (½ cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 2 medium oranges
- 120 ml (½ cup) orange juice, freshly squeezed
- 100 g (1 cup) shelled pistachios, chopped
- 100 g (½ cup) granulated sugar
- 80 ml (⅓ cup) water
- 1 tbsp rose water
Instructions
- Preheat your oven to 175°C (350°F) and grease a 23 cm (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, then stir in the vanilla extract and orange zest.
- Pour in the orange juice and mix until combined.
- Gradually fold in the flour mixture and then the chopped pistachios.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it.
- While the cake cools, prepare the rose syrup by heating sugar and water until dissolved, then stir in rose water.
- Poke holes in the top of the cake and pour the rose syrup over it.
- Let the cake absorb the syrup before serving.
Notes
- Use fresh, juicy oranges for the best flavor.
- Store the cake in an airtight container to maintain moisture.
- Can be frozen for longer storage; thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Sticky Orange Pistachio Cake, Rose Syrup, Dessert, Baking, Orange Cake