Orange and Pistachio Bundt Cake

The Orange and Pistachio Bundt Cake is a soft and fragrant dessert, perfect for breakfast or snack. Here’s how to make it:

Ingredients

• 3 eggs
• 200 g of sugar
• Grated zest of 1 orange (organic if possible)
• 100 ml of fresh orange juice
• 100 ml of sunflower or corn seed oil
• 300 g of 00 flour
• 1 packet of baking powder
• A pinch of salt
• 100 g of unsalted pistachios (some coarsely chopped for the topping)

Preparation

1. Preheat the oven to 180 °C and butter and flour a bundt cake mould.
2. In a bowl, whip the eggs with the sugar until you get a frothy and light mixture.
3. Add the grated orange zest to the mixture.
4. Slowly incorporate the orange juice and seed oil, continuing to stir.
5. Gradually add the sifted flour with the baking powder and the pinch of salt, mixing gently so as not to deflate the mixture.
6. Coarsely chop the pistachios (keep some aside for the topping) and fold them into the batter.
7. Pour the batter into the prepared mould and level it with a spatula.
8. Sprinkle the surface with the pistachios set aside.
9. Bake for about 35-40 minutes or until a toothpick inserted into the bundt cake comes out clean.
10. Remove the bundt cake from the oven and let it cool in the mould for a few minutes before unmoulding it onto a wire rack to finish cooling.

Curiosity

The pistachio, especially the Bronte DOP variety, is highly appreciated in Italy for its unique flavor. This recipe will celebrate its taste by contrasting the sweetness of the bundt cake shell with the slightly salty and toasted flavor of the pistachios. The combination of citrus with nuts is typical of Italian pastry tradition, where there is always an attempt to balance flavors and textures to create harmony on the palate.