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Pistachio & Blood Orange Cake
recipe
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Chicago
Pistachio & Blood Orange Cake
Martin Sorge
Martin Sorge
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$1.00
A no-machinery, one-bowl snacking cake with a pink blood orange icing perfect for casual gatherings. The combination of butter, pistachio oil, ground pistachios, and yogurt keep this cake moist, while blood orange zest, almond extract, and vanilla extract enhance its flavor. The blood orange glaze and sprinkle of pistachios looks striking at a casual party, so don't tell your guests how easy this cake was to make!
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You Need

9-12 servings
0:45
  • 180 g sugar
  • 1/2 teaspoon fine sea salt
  • Zest of 1 blood orange
  • 160 g all-purpose flour
  • 75 g pistachio flour or finely ground pistachios
  • 2 teaspoons baking powder
  • 100 g (7 Tablespoons) butter, melted
  • 30 g (3 tablespoons) roasted pistachio oil
  • 3 large room-temperature eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 80 grams plain whole-milk yogurt

  • Icing

    • 13 g (about 1 tablespoon) butter, melted
    • Juice of 1 medium blood orange
    • 150 g powdered sugar
    • Pinch of salt
    • 1/4 teaspoon citric acid powder (optional, for more tang)
    • About 50 g (1/4 cup) pistachios, chopped, for sprinkling

    • How To

    1. Heat the oven to 350°F with a rack in the middle of the oven.
    2. Butter a 9-inch by 9-inch square metal baking pan and line it with parchment paper.
    3. Add the sugar and salt to a large mixing bowl. Zest the orange right into the bowl. Rub the zest into the sugar with your fingers.
    4. Add the all-purpose flour, pistachio flour, and baking powder, then whisk to combine.
    5. Add the melted butter, pistachio oil, beaten eggs, vanilla extract and almond extract, and whisk to combine.
    6. Add the yogurt and whisk to combine.
    7. Dump the batter into the prepared pan and bake at 350°F for 28-30 minutes until the cake springs back when poked and a toothpick comes out just with a few crumbs attached.
    8. Cool for at least 15 minutes in the pan, then place onto your serving platter. Let the cake cool completely.
    9. Whisk together all of the ingredients for the frosting to get a thick frosting that flows just a bit. You want it to mostly hold its shape. Add more blood orange juice or water to thin out the frosting if needed, or more powdered sugar to thicken it.
    10. Pour over the top of the cake and use a small offset spatula to coax it all over the cake. If some drips down, that's fine, too.
    11. Sprinkle with chopped pistachios.
    12. This cake lasts for at least 3 days, covered, at room temperature.