Pistachio Cake Recipe
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
Directions
Learn how to make this recipe at Serious Eats