Low Sugar Orange Pistachio Cake
Pistachio Cake | Sicilian-Style | Gluten-free Cake Recipe
Start dreaming about a cake made with ground pistachios and no wheat flour! Using rice flour, potato starch, and powdered sugar creamed with butter, eggs, and orange juice. Ingredients below or at
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Chapters
0:00 Pistachio Cake Recipe Intro
0:25 Most important baking step with ingredients
0:40 Making the cake cream
2:00 Combining the dry ingredients
2:28 Beating egg whites for a fluffy cake
3:38 Key to gluten-free baking with rice flour
3:58 Buttering the pan for a crispy crust
4:45 Baking temp instructions
5:40 Glaze instructions
6:24 Additional notes for the best cake
Pistachio Cake
**Ingredients**
1.5 sticks (6 oz/168 grams) unsalted butter, room temperature
1 tsp vanilla extract
1/2 cup orange juice
4 large eggs, yolks and whites separated, room temperature
2 cups powdered sugar
2 cups (200g) ground pistachios (unsalted pistachios)
1/2 cup (90g) finely ground rice flour
3 tbsp (30g) potato starch
1/2 tsp salt
Glaze: 1 cup powdered sugar + 1 tbsp orange juice
Baking temp & time: 350F for 50 minutes
Baking summary: Cream the butter and vanilla, and add yolks. Continuing mixing until fully combined. Add orange juice and beat for several minutes (up to 10 minutes even) until combined. Add in powdered sugar incrementally. Sift together pistachio flour, potato starch, rice flour, and salt. Add dry ingredients to butter in increments and beat until fluffy and pale. In the meantime, beat the egg whites in a separate bowl until soft peaks form. Gently fold egg whites into the cake batter. Pour batter into a greased 9-inch springform pan lined with parchment paper. Gently shake/shimmy the batter to even out and let the batter rest for 15 minutes. Bake for 50 minutes at 350F. Let cool in pan for 10 minutes, then gently remove to cool completely.
For the glaze, start with half a tablespoon of orange juice and stir in a couple tablespoons of powdered sugar until desired consistency is reached. You probably won't use all of the sugar or orange juice.
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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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Amazing Orange Cake Recipe | Quick and Easy!
This Easy Orange Cake Recipe is beyond moist and PACKED with orange flavor throughout! You don't need a mixer for this quick and easy recipe that comes together in just a few minutes! It uses orange zest and fresh orange juice to give you maximum flavor, and yes you can enjoy this cake for breakfast, dessert, or as a mid-day snack!
RECIPE:
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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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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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Pistachio and Orange Blossom Cake made with Chef XL Titanium
This cake is sweet and zesty, with a lusciously smooth cream frosting made with our creaming beater. Enjoy a slice for an afternoon treat at home.
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