How To make Chocolate & Orange Pistachio Cake

How to Make Orange Pistachio Cake Step by Step

Easy & Fast way to make a delicious Orange Pistachio Cake....

Chocolate Brownies with Orange & Pistachio - easy recipe

Big Chocolate and Orange flavours and studded with Pistachios wit a Chocolate Ganache topping. This absolute heavenly recipe is your new go to brownie recipe.

Presented by Karen Ahmed. Music courtesy of the Audio Network. Part of the Tastemade Network.

About KRAVINGS Food Adventures
Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.

She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!

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How to Make Sticky Pistachio Cake with Seville Orange Syrup | Waitrose

Show off your home baking skills to your family or guests with this delicious pistachio cake with zesty Seville orange syrup

See the full recipe |

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My Easy & Moist Pistachio Cake

I fell in love with Nespresso’s Mini Pistachio cakes and I’ve since wanted to create something similar on a bigger version hahaaa ????????

Hope you enjoy this recipe; let me know what you think in the comment box ????

Cake Ingredients
* 1 cup pistachios unsalted (less is you don’t want the Pistachio flavour so strong)
* 270g All-purpose flour
* 150g granulated white sugar
* 1 Sachet or 1 1/2tsp baking powder
* Pinch of salt
* 135g Butter, softened
* 3 large eggs or 4 medium eggs
* 3tbsp natural yoghurt
* 1tsp vanilla extract
* 120ml milk
Green Food colouring (optional)

Syrup Ingredients (optional & please don’t use all of it at first, keep some on the side should you wish more and freeze the rest for another cake):
250ml Orange juice
1tbsp Butter
2tbsp Brown sugar
1tbsp lemon juice

Garnishing:
Demerara sugar
Whole pistachios

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Gluten-free Pistachio & Orange Cake | Rose Water Cake Recipe |

A combination that everybody needs is their life is Pistachio and Rose.

INGREDIENTS
For the cake
Seeds from 3 cardamom pods
160g pistachios, plus extra chopped pistachios to serve
100g almond flour
160g fine semolina
1 1/4 tsp baking powder
1/2 tsp salt
300g unsalted butter, softened
330g caster sugar
4 eggs, lightly beaten
Finely grated zest of 1 orange
Juice of 1/2 an orange
2 tbsp rosewater
1/2 tsp vanilla extract
For the syrup
200g icing sugar
50ml lemon juice
50ml orange juice
1 tsp rosewater
For the icing
250g mascarpone
75g Greek yoghurt
3 tbsp icing sugar
1 tsp rosewater
To serve
Slivered pistachios
Dried rose petals
Orange zest
INSTRUCTIONS
Make the cake. Preheat oven to 180 C / 160 C fan. Grease and line a 23cm loose bottomed cake tin.
Place cardamom seeds and pistachios in a food processor and whiz until pistachios are finely ground. Transfer pistachio mixture to a bowl with the almond flour, semolina, baking powder and salt. Stir to combine.
Place the butter and sugar in a stand mixer fitted with the paddle attachment and beat until pale and fluffy - about 5 minutes. Add the eggs one by one, beating well between each addition. Fold through the pistachio mixture, orange zest, juice, rosewater and vanilla until just combined. Spoon the batter into the prepared tin and use a spoon or offset palette knife to smooth the surface. Bake for 1 hour or until a skewer inserted in the centre of the cake comes out clean.
Make the Syrup. Mix together the icing sugar, lemon juice, orange juice and rosewater and set aside. As soon as the cake comes out of the oven, poke it all over with a thin skewer and then drizzle the syrup over. Leave the cake to cool in it’s tin until at room temperature then remove.
Make the Icing. Whisk together the mascarpone, Greek yoghurt, icing sugar and rosewater. Spoon over the top of the cake and with the back of a spoon, swirl the icing over the top of the cake. To finish, scatter the top with slivered pistachios, rose petals and some grated orange zest.
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Orange Blossom and Pistachio Brownies Recipe with Cocoa Cream Cheese Frosting

What to make with orange blossom water? Orange Blossom and Pistachio Brownies with Cocoa Cream Cheese Frosting. The most exotic, rich brownies you'll ever bake. So much so that you may not finish them in one sitting - but you can freeze them! The frosting is decadent and smooth and the sprinkle of pistachios reveals they are little more special than basic brownies. Recipe by CardamomandTea.com. Ingredients below or at

Chapters
0:00 Brownie Batter
3:16 The Frosting!
4:40 Spreading of the frosting

Orange Blossom and Pistachio Brownies
Brownie Ingredients:
butter for greasing the pan
130g flour (1 cup)
60g cocoa powder (2/3 cup), preferably dutch-process
113g melted unsalted butter (1 4-oz stick/8 tablespoons)
53g canola oil (1/4 cup)
30g orange blossom water (2 tablespoons)
3 large eggs (155g)
350g sugar (1 3/4 cup)
3g salt (1/2 teaspoon)
80g coarsely chopped raw pistachios (1/2 cup)
1 tablespoon finely ground pistachio, for sprinkling

orange blossom cocoa cream cheese frosting ingredients:
40g cocoa (1/2 cup)
175g powdered sugar (1 1/2 cups)
56g unsalted butter (4 tablespoons), softened at room temperature
227g cream cheese (1 8 oz stick), softened at room temperature
23g orange blossom water (1 1/2 tablespoons)

Bake: 375F/175C
Bake time: 35 minutes

Recipe summary: Grease an 8x8 pan and line with parchment paper. Sift your flour and cocoa powder together. Add the sugar, eggs, salt to a large bowl. Beat until pale and thickened. Combine the butter and olive oil together in a small bowl. Fold into the egg mixture. Fold the flour/cocoa mixture into the wet batter in two batches. Pour into pan and bake for 35 minutes at 350F/175C. Let cool for 20 minutes. Remove from pan & parchment paper.

For the optional frosting, combine ingredients in this order: cocoa, then sugar, then butter. On top of all that, add the cream cheese and the orange blossom water. Whisk on low speed until combined. Then increase to high speed for fluffing. Spread onto brownies and sprinkle with more pistachios.

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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.

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Bassa Nova Kevin MacLeod (incompetech.com)
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