Oh gosh!!! You had to see my face the day I tested this wonder for the first time!!! Now don’t even ask me!! I can bake it with my eyes close! But the first time it was like a child tasting chocolate for the first time!!! So moist and fluffy!!! The crush of the pistachio! Let me tell you, so unusual, then there is the orange blossom taste that come along so perfectly with the pistachio ! What a boost of flavors !
Now for the pistachio you can ground hazelnut instead and use rose water instead of orange blossom! You can freeze it, and pull it out an hour or so before serving. It’s a stunning recipe! Let’s just get to the recipe!
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Pistachio cake
1 cup all purpose flour (145g)
2 stick butter ( 226g) or margarine
1 to 1 ½ tbsp orange blossom or rose water
A pinch of salt
To make your own buttermilk:
½ cup of milk or soy milk or oat milk and squeeze in half lemon juice and let it sit for 5 minutes. Use after
To make your own pistachio flour or hazelnut flour just ground very very finely the amount needed in the blender.
Now believe or not, you just have to take a mixing bowl and mix all the ingredients together until all combine and the batter smooth.
Preheat oven at 350 F 180C
Grease and flour your baking pan.
Pour in your batter and bake for 25 to 40 minutes or until inside dry.
Then let the cake cool down for at least 30 minutes on a rack before unfolding it.
Enjoy with a drizzle of icing sugar and a sparkle of chopped pistachio. You can make a little icing on top by mixing together
½ stick of cream cheese with 1 cup of powdered sugar and a touch of the orange blossom or rose water. Whisk un til nice and thick constituency. Drizzle the cake with. It is a delicious little extra touch.
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