Pistachio Cake with Lemon-Lime Glaze and Candied Orange Slices
Servings: 8-10
Ingredients:
- 1 cup (200g) shelled pistachios, finely ground
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (200g) granulated sugar
- 1 cup (235ml) whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon grated lime zest
- 1/4 cup (60g) unsalted butter, melted
Instructions:
- Preheat the oven to 350°F (180°C). Grease and flour three 6-inch (15cm) round cake pans.
- In a medium bowl, whisk together the ground pistachios, flour, baking powder, and salt.
- In a large mixing bowl, use an electric mixer to beat the sugar until it's light and fluffy, about 3 minutes. Beat in the milk and eggs one at a time.
- Add the melted butter and mix until combined. Gradually add the pistachio mixture to the wet ingredients and mix until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops.
Lemon-Lime Glaze:
- 1 cup (200g) powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon grated lime zest
Mix the glaze ingredients together until smooth. Drizzle over the cooled cake before serving.
Candied Orange Slices:
- 4-6 orange slices, depending on size
- 1 cup (200g) granulated sugar
Combine the sugar and water in a saucepan and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes or until the syrup has thickened slightly. Add the orange slices and cook for an additional 2-3 minutes on each side, or until caramelized.
Assembly:
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once the cakes are completely cooled, place one layer on a serving plate and drizzle with lemon-lime glaze.
Repeat the process two more times, finishing with the top cake layer.
Arrange candied orange slices on top of the cake and serve immediately.
Note: The above recipe has been randomly generated from the provided list.