I must have a thing for pistachio cakes because I can't resist any new recipe that comes along. Absolutely loved the orange zest with it...added some OJ to the whipped cream too. And yes, it seems to taste even better the next day. I made it in a springform pan, but El made it in a loaf pan and topped it with some whole pistachios. Really a pretty presentation if you want to click on Fresh below to take a gander. Her photos always make me drool.
Pistachio and Orange Yogurt Cake with Orange Flavored Whipped Cream
1 c (100 g) pistachios (shelled, unsalted, no skin) or 1 cup pistachio flour
1 c plus 2 tsp. (150 g) flour
2.5 tsp (10 g) baking powder
1/4 tsp coriander
8 tbs (110 g) butter, melted and cooled
3/4 c plus 1 tbs (165g) sugar
4 tbs (60 g) plain yogurt
2 tbs (28 g) freshly squeezed orange juice
extra butter for greasing the pan
extra flour for flouring the pan
Preheat oven to 350 F
Grease and flour standard loaf pan or multiple mini-loaf pans (I used a spring form pan and lined the bottom with parchment.
Grind the pistachios in a food processor until you have about 80-90% flour with a few pistachio pieces remaining. (I used pistachio flour) Place in a bowl with the flour, baking powder and coriander and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, mix butter and sugar together on medium speed for about 1 minute. Mix in eggs. Mix in yogurt and orange juice. Add dry ingredients all at once and mix until blended.
Bake for 30-40 min or until a toothpick inserted into the center comes out clean. Cool, remove from pan and serve.