Looking for something a little different to a regular vanilla cake? Why not give this simple Citrus Pistacho Cake a try. Simple enough for an afternoon treat and fancy enough for dessert!
So on a whim the other night, I decided to make a cake. Dinner was cleared away, the kitchen was peaceful and clean and it was twenty past nine. Great time to start on a cake don't you think?
Once upon a time, I used to love baking at night. In fact, it was probably the only time I baked. I loved nothing more than a cup of coffee, the silence of the darkness and a bowl of batter in the making. Umm, maybe the coffee had something to do with the night baking.
Then I had kids. No further explanation is needed. By nightfall I was lucky if I could see straight to get into bed never mind become Martha Stewart! So, my baking into the wee hours, with the hum of the radio and the sweet smell of cake rising was rapidly disappearing the rear view mirror.
But on Tuesday night I realised I don't have small kids any more. Like magic, they grew up. I don't really know how or when that happened, but it just did. Now I have a few teenagers rattling around the house in their respective parts of the house. Which is generally nowhere near my location I might add.
Which means my nights are not filled with the joys of bath time, story time and then the dreaded "falling asleep" time. Which is code for laying down with your kid so they will fall asleep but you always end up falling asleep! Apparently those days are long behind me and I can break into the four at 9:00 pm if I so feel the urge.
I guess, if I'm completely honest, I don't think it's going to become a regular feature. The other night reminded me that the one thing better than night time baking is NOT baking at night time.
It was fun for a few hours though...ha!
However, I did make a successful cake that I get to share today for all you avid bakers out there. Whether it be at the stroke of midnight or not.
This is such an easy cake using simple fresh ingredients. It could be served just as it is or, as I love love it, with Greek yoghurt. You could even whip up some fresh cream and top it off. Whatever you decide, it's a great cake with hints of Mediterranean flavour.
Notes about the cake:
Whatever you do, don't over bake the cake! I cannot stress this enough. If so, you will have a very dry and crumbly cake on your hands. So, check it at 20 minutes. You want to get moist crumbs on the toothpick. If you see this, take the cake out. If you reached the stage of no crumbs, it will be dry. I have tried many versions of this cake out and I have over baked it before and the result wasn't the best. The flip side of that, when baked to the right amount of time, it has a beautiful texture that is slightly moist, but light and a little crumbly. But not dry. So, check the cake.
I baked this cake in a 10 inch pan. Which lead to about a cake only 2 inches in height. I have done this before in a smaller baking tin and it was higher but needed about 10 minutes longer in the oven. So if you do use a smaller tin of say 8 inches or so, up the time by 5 minutes and check it from there.
All in all a very easy and flavoursome cake. Great served as a dessert or even just a snacking cake.
Happy baking and enjoy nightfall!
Citrus Pistachio Cake
Serves 12 / Prep time: 15 minutes / Bake time: 20-25 minutes
For the cake:
1 Cup/130 grams flour
1 Cup/95 grams ground almonds
2 Teaspoons baking powder
1/2 Teaspoon salt
1/2 Cup/112 grams butter
1/2 Cup/100 grams sugar
1 Teaspoon vanilla
1/2 Cup/125 ml Greek yoghurt
2 Tablespoons Cointreau
Juice and zest of 1/2 Lemon
Juice and zest of 1/2 Lime
1/2 Cup/50 grams pistachios, roughly chopped
For the glaze and garnish:
1/2 Cup/60 grams icing sugar
1 Tablespoon lemon juice
1 Tablespoon lime juice
1 Tablespoon milk
1/4 Cup/25 grams pistachios, roughly chopped
Zest of 1/2 lemon
Zest of 1/2 lime
Preheat oven to 350 degrees F. Grease and line a 10 inch round baking tin. Set aside
In a large bowl sift together the flour, ground almonds, baking powder and salt. Set aside.
In a large mixing bowl, beat the butter on high speed for about 30 seconds. Add all the sugar at once and continue to mix for 2-3 minutes, until pale and fluffy. Add the eggs, one at a time, mixing well after each addition. Whisk in the vanilla extract.
In a small bowl, combine the yoghurt, Cointreau, lemon and lime juice. Stir to combine.
Add half of the flour mixture to the batter and stir to combine. Add the yoghurt mixture and incorporate. Add remaining flour mixture and stir just to combine. Fold in pistachios and zest of the lemon and lime.
Pour into prepared baking tin and evenly spread out. Bake for 20 - 25 minutes or until a toothpick inserted in the centre comes out with a few crumbs. Remove from oven and place on a baking rack to cool for about 10 minutes.
Loosen the sides with a knife and remove cake from tin and leave on the cooking rack to cool completely.
Drizzle glaze over cooled cake. Top with chopped pistachios and zest. Will keep up to 2 -3 days in an airtight container.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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