Pistachio Orange Cake with Brown Butter by @millsandbuns

1h3

8 servings

🍬

130 g

Caster sugar

🍊

1 orange

Orange zest

🧈

100 g

Brown butter

🥣

70 g

Yogurt

🌰

20 g

Pistachio paste

🍦

5 ml

Vanilla extract

🌾

150 g

Flour

🥜

90 g

Pistachios

🫙

4 g

Baking powder

🫙

2.3 g

Baking soda

🥛

120 ml

Buttermilk

🧃

60 ml

Orange juice

  1. Preheat

    Preheat the oven to 180°C (350°F). Grease and line one 7-inch cake pan.

  2. Grate
    • orange zest
    • caster sugar

    Finely grate the zest from 1 orange. Rub the orange zest into 130 g caster sugar with your fingertips until fragrant.

  3. Whisk
    • brown butter
    • yogurt
    • Caster sugar

    Add 100 g brown butter and 70 g yogurt to the citrus sugar. Whisk until the mixture is smooth.

  4. Whisk
    • pistachio paste
    • vanilla extract

    Whisk in 20 g pistachio paste and 1 teaspoon vanilla extract. Continue whisking until evenly combined.

  5. Sift
    • all-purpose flour
    • powdered pistachios
    • Caster sugar

    Sift 150 g all-purpose flour, 30 g powdered pistachios, 1 teaspoon baking powder, and 1/2 teaspoon baking soda into the bowl. Fold the dry ingredients in gently.

  6. Pour
    • buttermilk

    Pour in 120 ml buttermilk in portions. Fold only until a smooth, lump-free batter forms.

  7. Add
    • orange juice

    Add 60 ml orange juice. Whisk briefly just until incorporated.

  8. Transfer
    • chopped pistachios

    Transfer the batter to the prepared 7-inch cake pan. Scatter 60 g chopped pistachios evenly over the surface.

  9. Bake

    Bake at 180°C (350°F) for 40 to 45 minutes. Test the center with a cake skewer; it should come out clean.

  10. Cool

    Cool the cake in the pan for 10 minutes. Transfer it to a wire rack and cool before slicing.

Pistachio Orange Cake with Brown Butter by @millsandbuns

1h3

8 servings

🍬

130 g

Caster sugar

🍊

1 orange

Orange zest

🧈

100 g

Brown butter

🥣

70 g

Yogurt

🌰

20 g

Pistachio paste

🍦

5 ml

Vanilla extract

🌾

150 g

Flour

🥜

90 g

Pistachios

🫙

4 g

Baking powder

🫙

2.3 g

Baking soda

🥛

120 ml

Buttermilk

🧃

60 ml

Orange juice

Preparation Steps

  1. Step 1/10

    Preheat the oven to 180°C (350°F). Grease and line one 7-inch cake pan.

    🍰7-inch cake pan

  2. Step 2/10

    Finely grate the zest from 1 orange. Rub the orange zest into 130 g caster sugar with your fingertips until fragrant.

    🍊orange zest
    🍬caster sugar
    🧀fine grater
    🥣mixing bowl

  3. Step 3/10

    Add 100 g brown butter and 70 g yogurt to the citrus sugar. Whisk until the mixture is smooth.

    🧈brown butter
    🥣yogurt
    🥣mixing bowl
    🥄whisk

  4. Step 4/10

    Whisk in 20 g pistachio paste and 1 teaspoon vanilla extract. Continue whisking until evenly combined.

    🌰pistachio paste
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk

  5. Step 5/10

    Sift 150 g all-purpose flour, 30 g powdered pistachios, 1 teaspoon baking powder, and 1/2 teaspoon baking soda into the bowl. Fold the dry ingredients in gently.

    🌾all-purpose flour
    🥜powdered pistachios
    🫙baking powder
    🫙baking soda
    🥣mixing bowl
    🧺sieve
    🥄rubber spatula

  6. Step 6/10

    Pour in 120 ml buttermilk in portions. Fold only until a smooth, lump-free batter forms.

    🥛buttermilk
    🥣mixing bowl
    🥛measuring jug
    🥄rubber spatula

  7. Step 7/10

    Add 60 ml orange juice. Whisk briefly just until incorporated.

    🧃orange juice
    🥣mixing bowl
    🥛measuring jug
    🥄whisk

  8. Step 8/10

    Transfer the batter to the prepared 7-inch cake pan. Scatter 60 g chopped pistachios evenly over the surface.

    🥜chopped pistachios
    🍰7-inch cake pan
    🥄rubber spatula

  9. Step 9/10

    Bake at 180°C (350°F) for 40 to 45 minutes. Test the center with a cake skewer; it should come out clean.

    🍰cake skewer
    🍰7-inch cake pan

  10. Step 10/10

    Cool the cake in the pan for 10 minutes. Transfer it to a wire rack and cool before slicing.

    🍰7-inch cake pan
    ✨wire rack

Composition

Ingredients

Types

Sweeteners, Fruit, Dairy, Nuts, Flavorings, Leavening agents

Ingredients

Caster sugar, Orange zest, Brown butter, Yogurt, Pistachio paste, Vanilla extract, Flour, Pistachios, Baking powder, Baking soda, Buttermilk, Orange juice

Notes

Orange zest (amount not given), Pistachios (powdered)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

385 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 47g, Sugars: 24g, Fat: 19g, Saturated fat: 8g, Fiber: 2g, Sodium: 190mg

Nutritional Information

Minerals

Calcium: 92mg, Potassium: 245mg, Iron: 1.5mg, Magnesium: 38mg

Vitamins

Vitamin C: 8mg, Vitamin A: 180mcg, Vitamin E: 1.2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

43 minutes

Overall

1 hour 3 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, whisk, fine grater, sieve, rubber spatula, 7-inch cake pan, measuring spoons, measuring jug, cake skewer, wire rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Coffee break, Winter, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Moist, Tender, Fluffy, Crunchy

Flavors

Citrusy, Nutty, Buttery, Sweet, Toasty, Tangy, Vanilla

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (Store in an airtight cake container,Keep in a cool, dry place away from sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving), freezer : 90 days (Cool completely before freezing,Wrap individual slices tightly,Store in a freezer-safe airtight container)