Pistachio Orange Cake with Pistachio Brittle
Did you know it was National Pistachio Day yesterday?
Well, it was. Another national food holiday for us to celebrate.
I made this wonderful pistachio loaf cake to celebrate, and to gild the lily, I made candied pistachio brittle for the top.
I love ground nuts in cakes, they make for a moist, fragrant cake and who doesn't love nut brittle?
Pistachio Orange Cake: (adapted from Epicurious)
3/4 cup Setton Farms California unsalted shelled pistachios (about 4 oz.)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup whole milk or sour cream
1/4 tsp almond or vanilla extract (I use almond)
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 large eggs
2 tablespoons finely grated orange zest
Grease a loaf pan and preheat oven to 350F.
Grind the pistachios in a food processor w/ some of the sugar.
Add to a bowl w/ the zest, extract, butter and eggs. Mix together until nice and rich.
Add in the sour cream or milk and incorporate.
Add in the dry ingredients to form a nice thick batter.
Pour into the prepared cake tin.
Bake for 40-50 minutes (depending on your pan and oven).
Remove the cake from the oven and cool 10 minutes before inverting and transferring to a cooling rack.
To make the Pistachio Brittle:
2/3 cup of granulated sugar
3/4 cup of Setton Farms California pistachios
Cook the sugar in a medium heavy saucepan for 5 minutes exactly, until amber in color. You will see it turning to caramel, don't worry.
Add in the pistachios (whole or chopped) and stir together about another minute.
IMMEDIATELY spread over the cake w/ a silicone spatula, or the nuts will harden.
Let them set on top of the cake, it's ok if some fall off.
Serve with creme fraiche or ice cream.......
This is such a great cake!