Ingredients

The following ingredients have 4 Servings
  • 3/4 cup pistachios (unsalted, shelled-- about 4 ounces -- not dyed red)
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup unsalted butter (1 stick, softened)
  • 1 cup sugar
  • 3 large eggs
  • 3 medium oranges (2 Tablespoons, zested and segmented)
  • powdered sugar
  • whipped cream
  • ice cream
  • pistachios

Instruction

  • Preheat oven to 350 degrees. Trace the circumference of a 9" round cake pan on a piece of parchment paper and cut out the circle. Spray the pan with vegetable spray. Lay the parchment paper on the bottom of the pan and spray again. Set aside.
  • Using food processor (I used my 3 cup mini-prep), pulse pistachios until finely ground, about 40 seconds. Don't over-process or you'll get a nut butter.
  • Add flour, baking powder, cardamom and salt and pulse a few times to combine.
  • In a large bowl, using an electric mixer on medium speed, beat together butter and sugar until light and fluffy (1 1/2-2 minutes). Add eggs one at a time, beating well after each addition. Reduce speed to low and alternate adding pistachio mixture and milk -- beginning and ending with pistachio mixture and beating just enough to combine. Add orange zest and vanilla and beat just to combine.
  • Spread batter evenly in a pan and bake until wooden skewer inserted into center of cake comes out clean -- about 30-40 minutes.
  • While cake is baking segment oranges and set aside in a small bowl.
  • Cool in pan and on rack 10 minutes. Run a knife around cake to loosen from pan and invert onto rack. Peel off parchment paper.
  • Can be served warm or room temperature. Serve a spoonful of orange segments alongside a slice of cake with any additional garnish you like!