Description
A light and fluffy Orange Pistachio Sponge Cake topped with luxurious saffron buttercream, combining refreshing citrus and nutty flavors.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- Zest of 2 large oranges
- ½ cup (60g) shelled pistachios, finely chopped
- 1 cup (230g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 2 tbsp milk or cream
- A pinch of saffron threads, soaked in 1 tbsp warm milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans.
- Sift together flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat eggs and sugar until thick and pale, about 7-8 minutes.
- Gently fold in orange zest and pistachios, then gradually fold in the dry ingredients.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 20-25 minutes, checking for doneness with a toothpick.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat softened butter until creamy, then gradually add powdered sugar, alternating with saffron-infused milk.
- Stir in vanilla extract to the buttercream.
- Assemble the cake by spreading buttercream between layers and on top and sides of the cake.
Notes
- Ensure all ingredients are at room temperature for best results.
- Be gentle when folding in dry ingredients to maintain airiness.
- Store leftovers covered at room temperature for up to two days or refrigerate for longer storage.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Orange Pistachio Cake, Saffron Buttercream, Sponge Cake, Dessert Recipe