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Pistachio Orange Blossom Fondant Cake

A delightful cake blending the nutty flavor of pistachios with the floral notes of orange blossom, perfect for special occasions or simply to indulge.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: French, Middle Eastern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 165 g soft butter Ensure the butter is at room temperature.
  • 200 g sugar
  • 140 g pistachio powder Use high-quality pistachio powder for best flavor.
  • 4 pieces eggs Incorporate one at a time.
  • 50 g T55 flour Can substitute with all-purpose flour.
  • 30 g orange blossom water This adds a unique flavor to the cake.
For the icing
  • 100 g powdered sugar
  • 18 g orange blossom water Additional orange blossom water for the icing.

Method
 

Preparation
  1. Preheat your oven to 180 degrees C and butter a 20 cm mold.
  2. In a large bowl, whisk the soft butter with sugar for about 4 minutes until creamy.
  3. Add the pistachio powder and mix thoroughly.
  4. Incorporate the eggs one by one, making sure each egg is well mixed before adding the next.
  5. Gently fold in the flour, then add the orange blossom water.
Baking
  1. Pour the batter into the prepared mold and smooth the surface.
  2. Bake in the oven for 40 to 45 minutes until golden and soft in the center.
  3. Let the cake cool completely before icing.
Icing
  1. Mix powdered sugar with the remaining orange blossom water to make icing.
  2. Pour the icing onto the cooled cake and let it set at room temperature.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for longer storage. For a twist, substitute half the pistachio powder with almond flour or add chocolate ganache beneath the icing.