Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup plain yogurt
- Zest of 2 oranges
- 1 teaspoon vanilla extract
- 1/2 cup chopped dates
- 1/2 cup chopped pistachios
- 2 tablespoons fresh orange juice
- 1/4 cup orange juice
- 1/4 cup water
- 2 tablespoons chopped pistachios
Directions
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in yogurt, orange zest, orange juice, and vanilla extract.
Gently fold the dry ingredients into the wet ingredients until just combined, then fold in chopped dates and pistachios.
Pour the batter into the prepared pan and smooth the top; sprinkle extra pistachios on top.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the syrup: combine sugar, orange juice, and water in a small saucepan.
Heat the syrup mixture over medium heat until the sugar dissolves, then remove from heat and stir in the vanilla extract.
Let the cake cool in the pan for 10 minutes, then pour the warm syrup evenly over the cake.
Allow the cake to absorb the syrup and cool completely before serving.
Frequently Asked Questions
How should I store the Orange, Date and Pistachio Cake to keep it fresh?
This cake is best stored tightly covered at room temperature for up to 3 days, or in the refrigerator for up to a week. For optimal flavor, allow it to come to room temperature for about 30 minutes before serving. Freezing slices wrapped tightly in plastic wrap is also an option for longer storage.
Can I substitute the plain yogurt in this cake recipe?
Yes, you can substitute the 1/2 cup of plain yogurt with an equal amount of sour cream or unsweetened applesauce for a similar moist texture. If using applesauce, you may slightly reduce the granulated sugar, as applesauce adds some natural sweetness.
What is the best way to ensure the Orange, Date and Pistachio Cake doesn't stick to the pan?
Since this is a medium-difficulty recipe, proper pan preparation is key; ensure you thoroughly grease and line your 9-inch round cake pan with parchment paper before adding the batter. After baking for 50 minutes at 350°F (175°C), let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
