Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 medium oranges
- 1/2 cup orange juice, freshly squeezed
- 1 cup shelled pistachios, chopped
- 1/3 cup water
- 1 tablespoon rose water
Directions
Preheat oven to 175°C (350°F). Grease and line a 23 cm (9-inch) round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and orange zest.
Stir in orange juice. Gradually fold in the dry ingredients until just combined, then gently fold in chopped pistachios.
Pour batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the rose syrup: combine sugar and water in a small saucepan, heat until the sugar dissolves, then remove from heat and stir in rose water.
Once the cake is out of the oven and slightly cooled, poke small holes evenly over the top and pour the rose syrup over the cake.
Let the syrup absorb completely before serving.
Frequently Asked Questions
How should I store the Sticky Orange and Pistachio Cake to keep it moist?
Because this cake is finished with a rose syrup soak, it's best stored tightly wrapped at room temperature for up to 3 days. For longer storage, you can refrigerate it, but allow it to come to room temperature for about 30 minutes before serving to optimize flavor and texture.
Can I substitute the pistachios in this cake recipe?
Yes, you can easily substitute the pistachios with other nuts like finely chopped walnuts or slivered almonds for a similar texture. If you need a nut-free option, toasted sunflower or pumpkin seeds will provide a nice crunch.
What is the best way to ensure this cake bakes evenly at 175°C (350°F)?
To ensure even baking for this 23 cm (9-inch) round cake, avoid opening the oven door during the initial 30 minutes of the 45-minute bake time. If the top starts browning too quickly, loosely tent it with aluminum foil halfway through the cooking process.
