Pistachio and orange blossom cake

Pistachio and orange blossom cake

By
From
Bake and Decorate
Serves
8
Photographer
Laura Edwards

I love the combination of delicate flavours here, and the creamy mascarpone topping acts as a perfect contrast.

For the cake

Ingredients

Quantity Ingredient
175g unsalted butter, softened, plus more for the tin
100g shelled unsalted pistachios
70g self-raising flour
1 teaspoon baking powder
pinch salt
200g golden caster sugar
1 orange, zest finely grated
4 eggs, lightly beaten
70g ground almonds
2 teaspoons orange flower water

For the syrup

Quantity Ingredient
1 orange, juiced
45g golden caster sugar
1 tablespoon orange flower water

For the topping

Quantity Ingredient
250g mascarpone
1 orange, zest finely grated
1/2 teaspoon vanilla extract
1 teaspoon orange flower water
30g golden caster sugar

To decorate

Quantity Ingredient
Rose garden

Method

  1. Preheat the oven to 180ºC. Lightly butter a 20 cm diameter, 7.5 cm deep, round loose-bottomed tin, and line with baking parchment.
  2. Scatter the pistachios on to a baking sheet and roast in the oven for about 5 minutes, shaking once and watching all the time to make sure they don’t burn. Allow to cool, then grind finely in a food processor.
  3. In a large bowl, sift together the flour, baking powder and salt. Then, in an electric mixer, cream together the butter, sugar and zest until very light and fluffy – expect it to take about 5 minutes – and slowly add the eggs, adding 1 tablespoon of the flour mixture as you do so to prevent curdling. Fold in the almonds and pistachios, the remaining flour and, lastly, the orange flower water.
  4. Scrape the batter into the tin and bake for about 40 minutes, or until a skewer inserted into the centre comes out clean.
  5. Meanwhile, make the syrup: tip the orange juice, sugar and orange flower water into a small pan and bring to a rolling boil. Cook until reduced to about 60 ml.
  6. Immediately the cake comes from the oven, prick it all over with a fine skewer or cocktail stick and evenly drizzle over the syrup. Leave to cool completely in the tin.
  7. Turn the cake upside down on to a cake stand or plate, so the flat base now forms the top. Beat together all the ingredients for the mascarpone topping, and spread it on with a palette knife.
Tags:
Baking
Cakes
decorating
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