Cran-Orange Pistachio Cake
This is a nutty, fruity and flavorful cake that makes for a great brunch addition and pairs well with your coffee.
We always loved pistachio cranberry biscotti (recipe coming soon) in my house. I have baked those several times and it always turned great. This time I had pistachios and cranberry but I wanted to try something different, more soft and moist and thought of baking a cake. I love cakes with a combination of fruits or a fruit-n-nut combo. If you go through my blog, you might notice that I use orange a lot in baking. I’m using orange in this recipe as well, to bring a fruity, zesty flavor to the cake.
Another variation to this cake can be made with lemon juice and lemon zest with almond extract. Almond extract goes really well with pistachios. I use it for my cranberry pistachio biscotti.
Preheat oven to 350°F. Coat a 9x5-inch loaf pan with cooking spray and set aside.
Sift together flour, baking soda, and salt in a bowl and set aside.
In a large mixing bowl, beat eggs, sugar, and vegetable oil until creamy.
Add yogurt, orange juice, orange zest, and orange extract.
Add dry mixture to wet ingredients and stir until just incorporated
Fold in pistachios and cranberries.
Pour batter into prepared loaf pan and bake for 40 minutes.
Cool in pan for 5 minutes before removing loaf from pan to cool on a wire rack
Whisk together powdered sugar, orange extract, salt, and melted butter to form glaze, adjust orange juice to achieve desired thickness.
Pour glaze over top of cooled bread
Garnish with chopped pistachios, cranberries and sliced oranges.
Thank you for trying this with me!
I’d love to see it on Instagram! Just use the hashtag #ttwmblog and I’ll be sure to find it.
Ingredients
Directions
Preheat oven to 350°F. Coat a 9x5-inch loaf pan with cooking spray and set aside.
Sift together flour, baking soda, and salt in a bowl and set aside.
In a large mixing bowl, beat eggs, sugar, and vegetable oil until creamy.
Add yogurt, orange juice, orange zest, and orange extract.
Add dry mixture to wet ingredients and stir until just incorporated
Fold in pistachios and cranberries.
Pour batter into prepared loaf pan and bake for 40 minutes.
Cool in pan for 5 minutes before removing loaf from pan to cool on a wire rack
Whisk together powdered sugar, orange extract, salt, and melted butter to form glaze, adjust orange juice to achieve desired thickness.
Pour glaze over top of cooled bread
Garnish with chopped pistachios, cranberries and sliced oranges.