Description
This Rosewater Orange Zest Cake with Pistachios is a fragrant and moist dessert combining the floral notes of rosewater, the citrus zing of fresh orange zest, and the crunch of crushed pistachios. Perfect for a refined afternoon tea or a delicate treat, this cake balances creamy yogurt and fresh orange juice with the sweetness of sugar and richness of butter, delivering a beautifully textured and flavorful experience.
Ingredients
Scale
Dry Ingredients
- 180g (1½ cups) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 120g (½ cup) unsalted butter, softened
- 150g (¾ cup) granulated sugar
- 2 large eggs
- 2 tbsp rosewater
- Zest of 1 large orange
- 120ml (½ cup) plain yogurt or sour cream
- 60ml (¼ cup) orange juice
- 1 tsp vanilla extract
Toppings
- 50g (½ cup) crushed pistachios (divided)
- 1 tbsp orange zest (for garnish)
- Optional: dusting of powdered sugar
Instructions
- Preheat oven and prepare pan: Preheat your oven to 175°C (350°F). Grease an 8-inch round or loaf cake pan and line the bottom with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside to keep the leavening agents evenly distributed.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender cake crumb.
- Add eggs and flavorings: Add the eggs one at a time, mixing thoroughly after each to combine well. Stir in the rosewater, orange zest, yogurt, orange juice, and vanilla extract until the batter is smooth and evenly blended.
- Combine dry and wet ingredients: Gradually fold the dry flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the batter which can lead to a dense cake.
- Add pistachios and zest: Carefully fold in half of the crushed pistachios and the additional orange zest to infuse the batter with texture and bright citrus flavor.
- Bake the cake: Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and garnish: Allow the cake to cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely. Before serving, top with the remaining crushed pistachios and orange zest. Optionally, dust with powdered sugar for an elegant finish.
Notes
- For a more intense orange flavor, use fresh orange juice and zest from organic oranges.
- You can substitute the plain yogurt with sour cream for a richer texture.
- Ensure the butter is softened, not melted, for optimal creaming results.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
- If preferred, this cake can be made in a loaf pan or round cake pan with similar baking times.
