Pistachio Orange Pound Cake | Episode 379

18:56

SERVES: MAKES 1 CAKE
PREP TIME: 15 MINS
COOK TIME: 55-60 MINS
TOTAL TIME: 1 HR 15 MINS







Ingredients

  • 3 eggs
  • 175 g white sugar
  • 125 ml milk
  • 125 ml sunflower oil
  • 1 tsp vanilla bean paste or 1 sachet vanilla sugar
  • 1/2 tsp cinnamon powder
  • 235 g all purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/4 orange juice
  • 1/2 orange zest, grated
  • 80 g unsalted pistachios, shelled, coarsely chopped.

Instructions


1. Preheat the oven to 170C 339F. Grease and line a loaf pan with parchment paper.
2. In a medium mixing bowl, beat the eggs and sugar for about 5 minutes.
Stir in the milk, oil, vanilla bean paste, grated orange zest, orange juice and cinnamon powder.
3. Add the flour, baking powder and salt. Stir until incorporated. 
4. Pour the batter in prepared loaf pan. Top with the chopped pistachios.
5. Bake in preheated oven for about 55 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the cake in the tin for about 30 minutes before serving. Best fresh but will keep in an airtight tin for 3-4 days.







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