1783. Pistachio Orange Cake

My Iraqi Orange Cake is an absolute gem of a recipe. Not only is it perfect as is, but it can also be the base of many other flavor combinations. This time, we tried to great success adding pistachio to the batter. 

I added one and a half cups of powdered pistachios, and decrease just a bit the amount of flour to balance out the texture and avoid the cake getting too dry. The grated orange zest is essential, don't skip it.

Ingredients:

2 cups sugar

1 cup oil

4 eggs

2.5 cups flour

1.5 tsp baking powder

1.5 cups powdered pistachio

fine grated zest of four oranges

1 cup fresh orange juice

Method:

I use a food processor to make the cake.

First process the sugar, oil, and eggs until pale yellow.

Add the flour, baking powder, and the pistachio, blend just until barely incorporated.

Add the orange zest and juice, blend until well incorporated. Do not over process.

Pour the batter in a buttered and floured bundt cake tin and bake in a preheated 360F oven for about 60 minutes.

Cool completely before serving.

صحة و عافية