Orange pistachio cake
- 100g pistachios, plus extra for decoration
- 3 eggs
- 210g sugar
- 180g unsalted butter, melted
- 200g vanilla flavoured yoghurt
- 190g 00 flour, plus extra to grease cake pan – see note in step 5 (alternatively use plain, all-purpose flour)
- Zest and juice of 2 oranges
- 16g Italian baking powder, sifted (such as Lievito Bertolini)
- 1 pinch salt
- Icing sugar (confectioners' sugar), sifted to serve
Requires: 22.5cm (9”) round cake pan – see tip, electric mixer (or hand beater)
Preheat the oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Grease the cake pan by lightly buttering the base and sides with margarine or butter. Line the base with baking paper. Add a heaped tablespoon of 00 flour, then turn and shake the tin to coat the buttery sides of the cake pan in flour.
Tip: Anodized Aluminum cake pans are the ideal baking surface for any type of cake as they produce even heating. This creates the best possible rise, making you a confident baker.
Place the pistachios in a food processor and process. The mixture should have a combination of roughly chopped and finely chopped pistachios. Alternatively, finely chop with a knife which will provide a more rustic texture.
Using a stand mixer or hand beater, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the sugar, one tablespoon at a time, beating well after each addition.
Beat in the butter, pouring a little at a time until all combined. Add one tablespoon of the yoghurt at a time, continually beating until well combined.
Use a wooden spoon to stir in the flour, one tablespoon at a time. Stir in the orange zest, orange juice then sifted baking powder into the cake mixture. Stir in the chopped pistachios, reserving 1 heaped tablespoon to top the cake.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens. Alternatively use plain (all-purpose) flour.
Pour the cake mixture into the prepared cake pan. Bake for 33 mins or until a skewer inserted in centre comes out clean. Allow the Orange pistachio cake to cool in the cake pan for 10 minutes, then transfer to a cake stand to cool completely.
Dust with icing sugar (confectioners’ sugar), then the reserved chopped pistachios before serving – buon appetito.
Superb cake!
