Best Pistachio Orange And Honey Loaf Cake Recipes
ORANGE, PISTACHIO AND HONEY POLENTA CAKE
Bursting with the delicious flavours of the Mediterranean, this Orange, Pistachio and Honey Polenta Cake, is naturally gluten free, dairy free AND refined sugar free. It's also very easy to make and, of course, totally delicious!
Provided by Eb Gargano
Categories Cake Dessert Pudding
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 180C / 160C fan/ gas mark 4 / 350F. Grease a 20cm / 8inch cake tin with a little olive oil and line the base with baking paper. Grease the top of the baking paper with a little olive oil too.
- Mix all the polenta with 200g / 7oz ground/chopped pistachios and orange zest from 1 of the oranges in a large bowl.
- Whisk together the eggs, 175ml / 6floz honey, all the olive oil and the juice from 1 of the oranges in a large bowl or jug.
- Pour the wet ingredients into the dry ingredients and stir together until thoroughly combined.
- Pour the batter into the greased and lined tin and cook in the pre-heated oven for 25-30 minutes, until the top is light gold and a skewer comes out clean.
- Just before the cake is ready to come out, mix 50ml / 2floz orange juice from the second orange with 50ml / 2floz honey and pour over the hot cake whilst still in the tin - leave for at least 10 minutes before removing the cake from the tin.
- Place the cake on a plate or a stand and decorate with remaining pistachios and orange zest.
Nutrition Facts : Calories 309 kcal, Carbohydrate 26 g, Protein 5 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 40 mg, Sodium 17 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving
ORANGE HONEY PISTACHIO TEA CAKE FOR A HOLIDAY TREAT
Steps:
- Preheat the Oven to 170 C or 325 F. My oven heats up quite fast, so I light it up after I prepare the ingredients as below, and before I begin to mix the batter for the cake.
PISTACHIO LOAF
Pistachios are the star of this cake. Instead of a butter cake with the occasional bite of pistachio, this is a dense, nutty cake completely permeated by nuts. Replacing most of the flour with ground pistachios gives the cake a coarse, almost chewy texture and intense flavor. It's lovely without, but if you'd like you can also top it with a simple lemon glaze made by combining lemon juice and confectioners' sugar.
Provided by Samantha Seneviratne
Categories dessert
Time 2h50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2- by 4 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the entire pan. Pulse 1 cup of the pistachios and 1/4 cup of the sugar in a food processor until very finely ground. Transfer the pistachio mixture to a large bowl. Whisk in the flour, baking powder, baking soda and salt.
- In a large bowl, beat the butter and the remaining 3/4 cup sugar with an electric mixer on medium speed until pale and fluffy, about 2 minutes. Beat in the eggs, one at a time, and beat until combined. Beat in the lemon zest. In three additions, beat in the pistachio-flour mixture, alternating with additions of buttermilk, starting and ending with pistachio-flour mixture. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with moist crumbs attached, 50 to 60 minutes.
- Transfer the pan to a rack to cool for 15 minutes. Run a knife around the edge of the pan to loosen the cake and then tip the cake out of the pan. Remove the parchment, turn the cake right side up, and let it cool completely. Sprinkle the remaining pistachios on top of the cake before serving.
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