Pistachio Orange and Pomegranate Cake
Pistachios are often referred to as the 'happy nut' because their shells naturally split open when they are ripe, resembling a smile.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 0.5 cup Fresh orange juice
- 0.5 cup Pistachios, chopped
- 0.5 cup Pomegranate arils
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
- Gradually mix in the dry ingredients, alternating with the orange juice. Fold in the chopped pistachios and pomegranate arils.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.