Orange Pistachio Greenies - Brownies Recipe with Pistachio & Orange
Learn how to make a Orange Pistachio Greenies Recipe! Go to for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this Orange Pistachio Greenies Brownies Recipe!
1Egg Bake - Orange Pistachio Cake
Pistachio Cake for one - Because Sometimes a Mug Cake is Just Too Basic...
Adapted from Epicurious Recipe
Ingredients:
¼ Cup Pistachio Meal
⅓ Cup Flour
½ Tbsp Baking Powder
⅓ Tsp Cardamom
1/32 Tsp Smidgen Salt
⅛ Cup of Milk
Drop of Vanilla Extract
⅛ Cup Butter
⅓ Cup of Sugar
1 Egg
2 Tsp of Orange Zest
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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كيكة الفستق بماء زهر البرتقال - Pistachio Cake with Orange Flower Syrup
كيكة الفستق بماء زهر البرتقال وصفة مميزة لفطور لذيذ وغني بالنكهات الشرقية. وصفة سريعة التحضير وسهلة. اكتشفوها بالفيديو مع بسمتي.
This Pistachio Cake with Orange Flower Syrup brings the best flavours from the Middle East and delivers a wonderful taste with a fragrant orange flower aroma.
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تعليم الطبخ أصبح في غاية السهولة مع فيديوهات بسمتي، حيث ستجدين وصفات سهلة و شهية من المطبخ العربي و المطبخ الغربي : سلطات ، مقبلات ، أطباق رئيسية ، سندويشات ، حلويات ، مشروبات و المزيد من كل ما يغني مائدتك اليومية.
Learning how to cook is now easier than ever with Basmaty cooking videos. You will find hundreds of recipes from Middle Eastern and Western cuisines. Whether you are looking for salads, starters, main course, sandwiches, desserts or even cooking techniques, we have it all!
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Orange, Pistachio & Cardamon cake
A deliciously moist cake that’s full of gorgeous sweet orange flavour with a hint of cardamom. Topped with a crunchy pistachio crumble. This recipe is both vegan and gluten free.
Serves: 10-12 Slices
Cooking Time: 40 Minutes
Ingredients
150ml Unsweetened Almond Breeze®
1 tbsp. apple cider vinegar
2 tbsp. milled flax seeds
6 tbsp. water
150g gluten free plain flour
100g ground almonds
100g light brown soft sugar
50g pistachios, finely ground
80ml cold pressed olive oil
1 tsp. baking powder
½ tsp. bicarbonate of soda
Zest of 4 clementines or 2 oranges
½ tsp. ground cardamom (seeds form 12 cardamom pods)
Orange drizzle
90ml juice of 4 clementines or 2 oranges
110g icing sugar
For the top of the loaf
20g pistachios, roughly chopped
Method
Pre-heat the oven to 180°C fan and line a 2lb loaf tin with baking paper or a loaf tin liner.
Pour the unsweetened almond milk into a jug, add the apple cider vinegar, stir and set to one-side for 10 minutes until the mixture curdles.
To make the flax eggs, add the milled flaxseed to a bowl with 6 tablespoons of water, stir and leave until it thickens.
Tip the pistachios into the small bowl of a food processor and blend until they become a fine flour.
Remove the seeds from the cardamom pods and use a pestle and mortar to grind them into a fine powder.
Add the ground almonds and ground pistachios to a large mixing bowl, sift in the plain flour, add the baking powder, bicarbonate of soda and stir.
Add the sugar, clementine/orange zest, ground cardamom and stir together.
Make a well in the centre of the dried ingredients and add the olive oil, almond milk with apple cider vinegar and the flax eggs. Stir to combine until you have a smooth cake batter.
Spoon the batter into a lined loaf tin and place on the middle shelf of the oven. Cook for 40 minutes, until golden on top and the sponge springs back when touched.
Whilst the cake is in the oven make the clementine drizzle by adding the icing sugar to a small saucepan pouring in the clementine/orange juice. Gently heat until the icing sugar has dissolved into the clementine juice.
Remove the cake from the oven and place on a wire cooling rack. Keep the cake in the tin.
Prick the warm cake all over with a cocktail stick and drizzle over the clementine mix. Scatter the top of the cake with 20g of roughly chopped pistachios. Leave the cake in the tin to cool fully before removing and slicing.
Keep in an airtight container and eat within 3 days.
Orange-Pistachio and Poppy Seed Cake with Orange Drizzle—Easy Citrus Pound Cake Recipe
Orange cake with pistachios and poppy seeds are easy to make, and a perfect celebration of winter, when the markets fill up with all sorts of oranges and tangerines from Sikkim, Darjeeling, Punjab, Nagpur and even Malta.
To really drive in the flavour, in this cake we have taken a multi-pronged approach to orange-infusion. We have added a whole boiled orange, just as many Italian lemon cakes do, besides adding the zest of an orange to the cake batter. In addition, we have borrowed a technique from the world of bartending to make an _oleo saccharum_ with orange peels, which then goes into the orange syrup that is drizzled on top of the freshly baked cake while it is still hot. This is going to be the most orangey orange cake you have had.
This cake is based on the template of a 'pound' cake, meaning that it is not an extremely airy and light 'sponge' cake, but because we have used a tiny bit of baking powder and soda, and also some yoghurt, the cake turns out softer than a traditional pound cake.
???? This is adapted from a recipe on @SugarGeekShow by Liz Marek. If you love baking you must follow her channel. She has some of the most reliable and precise recipes on the internet, along with thorough explanations of the whys and hows.
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