- 8
- 60 mins
Ingredients
- 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 1/4 cups unsalted pistachios (7 ounces)
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup plus 1 teaspoon sugar
- 1/2 cup (5 ounces) pistachio paste (see Note)
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1/2 cup mascarpone
- 1/4 cup sour cream
- 1/2 teaspoon finely grated orange zest
- Chopped candied oranges and lavender honey, for garnish
Preparation
Step 1
Preheat the oven to 325°. Butter and flour a 9-inch cake pan. In a food processor, pulse the pistachios until finely chopped.
In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt. In a large bowl, combine the 1 1/2 sticks of
butter, 1 cup of the sugar, the pistachio paste and vanilla. Using a handheld electric mixer, beat at medium speed until fluffy, about 3 minutes. Beat in the eggs 1 at a time, then beat in the flour mixture at low speed just until incorporated. Fold in
1 cup of the chopped pistachios. Spread the batter in the prepared pan and bake for about 35 minutes, until a cake
tester inserted in the center comes out clean. Transfer the cake to a rack to cool completely, about 2 hours.
In a small bowl, whisk the mascarpone with the sour cream, the remaining 1 teaspoon of sugar and the orange zest . Cut the pistachio cake into wedges and serve with a big dollop of the orange cream, candied orange and a drizzle of lavender honey. Garnish the slices with the remaining chopped pistachios and serve.