AuthorMegan LindseyCategoryBaked Goods
Preheat oven to 325 degrees F.
Butter a loaf pan, two miniature loaf pans, or an 8x8" pan on bottom and sides. For easier cleanup, use parchment paper and butter it as well.
Measure sugar into the bowl of a food processor. Zest your orange into the sugar, using a microplane or grater. Pulse until sugar and zest are evenly distributed.
Add pistachios and salt, chopping until grainy, uniform texture is reached - it will look almost like grits or polenta. Stop as soon as the mixture gets pasty.
Cut butter into 1/2" chunks. Blend butter and olive oil into the nut mixture, pulsing until the texture is smooth like batter.
In a separate bowl, whisk together the eggs, citrus juice, and rose water. Add gradually to the food processor while it is running.
In another bowl, whisk together the flour, baking powder, baking soda, cardamom, and black pepper. Add gradually to the food processor while it is running, stopping as soon as dry ingredients disappear.
Pour the batter into prepared pans and bake at 325 F for 45-65 minutes, depending on depth and size of pan, until a cake tester comes out clean from the center.
Cool 10 minutes and release from pans. Try to keep your hands off of it while it cools some more.
SERVING NOTES:
Drizzle with honey while hot and sprinkle on extra pistachios for a stickier, sweeter finish.
For a fancy celebration, the cake is delicious served with fresh berries and fresh whipped cream, or dusted with powdered sugar.
As a tangy breakfast treat, top with plain yogurt and pistachios.
Ingredients
Directions
Preheat oven to 325 degrees F.
Butter a loaf pan, two miniature loaf pans, or an 8x8" pan on bottom and sides. For easier cleanup, use parchment paper and butter it as well.
Measure sugar into the bowl of a food processor. Zest your orange into the sugar, using a microplane or grater. Pulse until sugar and zest are evenly distributed.
Add pistachios and salt, chopping until grainy, uniform texture is reached - it will look almost like grits or polenta. Stop as soon as the mixture gets pasty.
Cut butter into 1/2" chunks. Blend butter and olive oil into the nut mixture, pulsing until the texture is smooth like batter.
In a separate bowl, whisk together the eggs, citrus juice, and rose water. Add gradually to the food processor while it is running.
In another bowl, whisk together the flour, baking powder, baking soda, cardamom, and black pepper. Add gradually to the food processor while it is running, stopping as soon as dry ingredients disappear.
Pour the batter into prepared pans and bake at 325 F for 45-65 minutes, depending on depth and size of pan, until a cake tester comes out clean from the center.
Cool 10 minutes and release from pans. Try to keep your hands off of it while it cools some more.
SERVING NOTES:
Drizzle with honey while hot and sprinkle on extra pistachios for a stickier, sweeter finish.
For a fancy celebration, the cake is delicious served with fresh berries and fresh whipped cream, or dusted with powdered sugar.
As a tangy breakfast treat, top with plain yogurt and pistachios.