Orange Pistachio Tea Cake
- 1 cup plus 2 tablespoons all-purpose flour
- 1 1/2 teaspoons baking powder
- scant teaspoon sea salt
- 1 1/2 cups plus 2 tablespoons sugar
- 1 vanilla bean split and seeds scraped
- Finely grated zest of 2 oranges
- 1 1/2 cups unsalted butter, room temperature
- 6 large eggs, room temperature
- 2 1/2 cups unsalted pistachio nuts, finely ground (about 12 ounces)
- 1 1/2 cups confectioner's sugar, sifted
- 3 to 4 tablespoons fresh orange juice
Preheat oven to 325. Butter and line 3 small loaf pans (3 X 5) with parchment paper. Whisk together flour, baking powder and salt and set aside.
Combine sugar, vanilla bean seeds and orange zest in the bowl of an electric mixer fitted with paddle attachment. Add butter and beat until light and fluffy, about 3 minutes. Beat in eggs, one at a time, mixing well after each addition. Stir in the pistachios. Then add flour, beating on low speed and mixing until just combined. Divide batter between prepared loaf pans. Bake until set and golden, about 70 minutes. The cake should feel springy to the touch and pick test should come back clean. Let cool about 15 minutes before turning cakes out. Cool completely before glazing,
Because we are in full citrus mode we used our candied mandarinquats and syrup to glaze and garnish cake. We even spooned the syrup into hot water and for a refreshing tea. Check out our recipe for Marmalade Tarte Tatin for the details or simply whisk together confectioners sugar and orange juice for glaze above. Drizzle over cooled cakes and serve.