Pistachio Cake Recipe

Name: Pistachio Cake Recipe
Yield: 8 servings
Ingredients: Sugar; Baking Soda; Baking Powder; Diamond Crystal Kosher Salt; Salt; Freshly Grated Orange Zest; Pistachio Oil; Low Fat Cultured Buttermilk; Whole Milk Kefir; Large Egg; Orange Flower Water; Cake Flour; Powdered Sugar; Raw, Unsalted Pistachios

Serious Eats

Serves: 8 Save

Ingredients (11)

5 1/4 ounces white sugar (about 3/4 cup; 150g), plain or lightly toasted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/2 teaspoon freshly grated orange zest
5 1/4 ounces best-quality roasted pistachio oil (about 3/4 cup; 150g), such as La Tourangelle
4 ounces cultured low-fat buttermilk or kefir (about 1/2 cup; 110g); see our explainer on buttermilk substitutes for more information
1 large egg (about 1 3/4 ounces; 50g), straight from the fridge
1/2 teaspoon orange flower water
5 3/4 ounces (165g) cake flour, any style (see note)
Optional garnishes: powdered sugar, preferably organic (see our explainer on organic powdered sugar for more information); homemade pistachio cream; or toasted pistachios