I love pistachios, and this is one for the books. Garnish with sugar-encrusted cranberries, if desired.
For the cake:
- Baking spray
- Almond flour, approximately 1/4 cup
- 1 1/2 cups lightly toasted salted pistachios, plus 2 tablespoons for garnish
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon table salt
- 1 1/2 teaspoons ground cardamom
- 1/2 teaspoon ground cinnamon
- 4 large eggs, room temperature
- 1 3/4 cups granulated sugar
- 1/2 cup extra virgin olive oil, plus 2 tablespoons
- 1 stick (4 ounces) salted butter
- 2 teaspoons grated orange zest
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange blossom water (optional)
- 3/4 cup whole milk, room temperature
For the glaze:
- Baking spray
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed orange juice
- 1/3 cup granulated sugar
- 1 cup powdered sugar
Preheat the oven to 350°F with a rack in the center. Spray a bundt pan (10 cup capacity) with baking spray. Dust it with almond flour and set aside.
In a small skillet, melt and cook the stick of butter until the solids are golden brown. Watch carefully. You can also do this in a bowl in
the microwave. Set aside to cool.
Grind 1 1/2 cups, plus an additional 2 tablespoons of pistachios in a food processor until they are finely ground, but stop before they turn into paste. Remove 2 tablespoons for the garnish.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, and cinnamon.
In a stand mixer outfitted with the paddle attachment, beat the eggs, sugar, olive oil, cooled brown butter, and orange zest for 3 minutes on medium speed, adding the vanilla, and orange blossom water, if using, during the last 30 seconds.
Turn the speed down to low and add 1/3 of the flour, followed by half of the milk. Repeat, ending with the flour. Beat on the lowest speed for 30 seconds. Stir in the ground pistachios. Pour the batter into the prepared pan and bake for 45 minutes, or until a skewer comes out clean and the cake has pulled away from the sides of the pan. Let cool on a rack for 15 minutes while you make the glaze.
Whisk together the lemon juice, orange juice, granulated sugar, and powdered sugar.
Invert the cake onto a cooling rack and brush the top with the glaze. Sprinkle with the reserved ground pistachios. Let the cake cool completely before slicing and serving.
Serves 12 to 15 — Recipe adapted from thesaltedpotato.com